Stonewall Kitchen Cooking School Course Guide: November 2020 - April 2021

stonewall kitchen COOKING SCHOOL November 2020 – April 2021

demonst rat ion c l asse s 2 Stonewall Lane | York, ME 03909 | 877.899.8363 | stonewallkitchen.com/cookingschool

What � Expect?

• You’ll receive generous portions

of each course and a complete recipe packet to recreate the meal at home!

• Complimentary water, coffee and tea are available during class. Wine and beer may also be purchased by guests 21 years and older. No alcohol may be brought in from outside the school.

• T he classroom is air-conditioned but the temperature may vary during the course of the class. We suggest you bring a sweater to ensure you are comfortable.

• P roducts are 10% off in our Cooking School, valid only on the day of your class.

• C ookbooks are sold separately and will be available for purchase on the class date.

Note that we’ll be temporarily limiting class sizes and implementing several new procedures to ensure the well-being of our guests and staff.

Please visit our website for policy details to guarantee a safe and happy visit.

Demonstration Cla�es

Classes are demonstration only, with

plenty of opportunity to learn new tips,

Locally Sourced Ingredients In order to provide the best culinary experience to our guests, we choose to source fresh food and products from local growers, artisans and suppliers whenever possible.

• Our eggs are laid by free-range chickens.

• O ur poultry is humanely raised and fed a vegetarian diet without antibiotics or growth hormones.

Substitution and Allergen Policy

ask questions and interact with the chef

Please note that our cooking classes are

and staff. These are not “hands-on” classes.

demonstrated by professional chefs who predetermine all recipes. Recipes are prepared based on reservations; therefore,

Payment Policy

we cannot make substitutions or individual

Credit card payment must be made at the time of registration. (Your card will not be charged until the day of the class.)

accommodations for taste preferences, nor take into consideration any food allergies. Please read class descriptions carefully for flavors and ingredients prior

Cancellation Policy

availability and seasonality.

Although we make every effort to avoid cancellations or changes to our calendar, we reserve the right to cancel any class due to low registration, inclement weather or instructor illness.

Company in North Berwick, Maine.

Private Parties

Refund Policy

• We are committed as a company to

Our facility is also available for

environmental practices that minimize

private parties! Whether it is for

consumption of natural resources,

a bridal luncheon, birthday dinner,

including recycling, composting and

family get-together or corporate team

using sustainable manufacturing

outing, we look forward to working with

and retail methods.

you to make your event enjoyable.

All fees are refundable and/or transferable up to 48 hours prior to the scheduled class.

No refunds will be given for cancellations with less than 48 hours notice. For group reservations of five or more seats, five business days must be provided in order to receive a full refund. If we must cancel a class, those signed up will be contacted by phone and a full refund will be issued.

• Our meats, produce, seafood and dairy are all locally sourced.

• We proudly serve a special blend of coffee exclusively prepared for us by our friends at Carpe Diem Coffee Roasting

Denotes Vegetarian Class 2

to signing up for a class. Occasionally, we may need to substitute instructors and/or alter recipes due to ingredient

Denotes Gluten Free Class

Check out our class schedule and register online at STONEWALLKITCHEN.COM/COOKINGSCHOOL or call 877.899.8363.

november Sunday | November 1 | 11:30am–1:00pm

A Ver� Berr� Brunch

chef instructor $45

Enjoy a breakfast that is delicious, healthy and full of antioxidants.

• Spinach Salad with Blueberries, Walnuts and Pomegranate Vinaigrette • Strawberry Banana Stuffed French Toast • Crispy Hash-Browned Sweet Potatoes • Granola, Yogurt and Fresh Berry Parfait Tuesday | November 3 | 11:30am–1:00pm

Election Da�!

chef instructor $55 Enjoy this red, white and blue-inspired menu.

• Red, White and Blue Salad - sautéed rainbow chard, raw beets and goat cheese with raspberry vinaigrette • Pork Tenderloin with Three Berry Salsa • Garlicky Cheesy Mashed Red Potatoes

Thursday | November 5 | 11:30am–1:00pm

Fall F lavors to Remember chef instructor

Wednesday | November 4 | 11:30am–1:00pm

• Seared Maple Pork Chops with Pear

Enjoy restaurant favorites made simple.

• Cranberry Walnut Couscous • Brownie Parfait with Peppermint Patties

• Wonton Soup - this traditional Chinese comfort food is now a staple of Chinese American takeout

Friday | November 6 | 11:30am–1:00pm

• General Tso’s Chicken with Sichuan Dry-Roasted Green Beans

Cider Fest!

pat t y r o c he $55 Cider is ideal for all sorts of autumn recipes. with Cider Dressing • Hard Cider-Braised Pork Shoulder • Cheesy Creamy Grits • Kicked-Up Coleslaw - sweetened with apple cider and just a hint of cayenne • Warm Apple Cider-Glazed Donuts served with a Scoop of Vanilla Ice Cream and Caramel Drizzle Friday | November 6 | 6:00pm–7:30pm

Culinar� Ma�ic

nicole galbadis

flavor combinations!

It’s time for some comfort food!

• Crostini Stacks of Pan-Fried Goat

• Creamy Yukon Gold Mashed Potatoes • Sautéed Green Beans with Toasted Garlic Crumbs • Pumpkin Roulade with Cream Cheese Filling and Candied Walnuts

• Shrimp Lo Mein - “stirred noodles” with fresh shrimp and a boatload of flavor!

• Five-Spice Poached Pears in Wine a dessert that can easily be made in advance

• Radicchio Waldorf Salad

You’ll be enchanted by these

Pan Gravy and Cranberry Compote

$55

Bacon Lardons and Crispy Croutons

$60

• Sliced Turkey Breast with White Wine

chris toy

• Wedge Salad with Blue Cheese,

pat t y r o c he

Roasted Butternut Squash

Eas� Chinese C���in�

This menu has flavors you won’t soon forget!

When the Leaves Fall

• Harvest Salad with

Saturday | November 7 | 11:30am–1:00pm

$50

• Sautéed Lemony Haricots Verts • Red, White and Blue Cheesecake Bars

cookbook signing

$65

Cheese, Apricot Preserves and Arugula tossed in Nic’s secret vinaigrette • Pan-Seared Scallops atop a

Saturday | November 7 | 6:00pm–7:30pm

Tastin� Traditions with Wine Pairings

jessica michaud $75 Master the secrets of pairing wine with classic Italian dishes.

• Lemon, Spinach and Wild Mushroom Orzotto with Parmesan • Shrimp Fra Diavolo - succulent shrimp and spicy tomato sauce over vermicelli pasta • Chicken Piccata - chicken cutlets with lemons, capers and a tangy pan sauce, served alongside roasted asparagus spears • Almond Biscotti with Fresh-Churned Ricotta Gelato Sunday | November 8 | 11:30am–1:00pm

Harvest Offerin�s

Polenta Cake with Crispy Bacon

brent hazelbaker

and Maple Butter Drizzle

$55

• Grilled Flank Steak with Pesto served alongside Oven-Roasted Lemon Potatoes • S’mores Cupcakes

The simplest ingredients create the most extraordinary meals.

• Calamari with White Bean Salad over Arugula with Lemon Thyme Dressing • Hudson Valley Steelhead Trout with Sautéed Spinach and Harvest Rice • Almond Cake with Pineapple Rum Compote 877.899.8363

3

chef instructor

What’s C���in�?

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Lunch at the Bistro

Friday | November 13 | 11:30am–1:00pm c

Tuesday | November 10 | 11:30am–1:00pm

stephanie cmar

Top Chef

$60

$60

You’ll love this meal inspired by bistro classics.

Join Top Chef Season 17

• Tart Apple Salad - crisp apples, romaine

contestant Stephanie Cmar as she

ch ef

Saturday | November 14 | 6:00pm–7:30pm

Winter Ni�ht b� the Fire

chef instructor $65

Let this winter-themed menu keep you warm.

and frisée along with fresh herbs and

shares her recipes for success!

• Cheddar and Herb Popover with Apple Butter

champagne Dijon vinaigrette

• Chipotle Chicken Salad with Tomatillo

• Beef Filet with Cognac Onion Sauce

• Marinated and Grilled Hanger Steak with Caramelized Shallots • Oven-Baked Shoestring Fries

Ranch Dressing and Seasonal Vegetables • Stuffed Avocado with Jonah Crab Meat, Bell Peppers and Sriracha Aioli

• Crème Caramel - a traditional French

• Roasted Salmon with Barbecue Glaze

dessert, topped with velvety custard

and Mango Salsa served alongside

and golden caramel

Jicama and Tomato Salad • Strawberry Trifle - layers of pound cake,

Wednesday | November 11 | 11:30am–1:00pm

Salute to Our Soldiers

pat t y r o c he

• Sautéed Brussels Sprouts with Nutmeg Cardamom Cream and Pancetta Breadcrumbs • Crispy Baked Potato Wedges with Herb Gremolata • Puffed Pastry Mascarpone and Fruit Napoleon with Chocolate Drizzle

cookbook signing

vanilla pastry cream and fresh berries Friday | November 13 | 6:00pm–7:30pm

Sunday | November 15 | 11:30am–1:00pm

Korean Home C���in�

No mess hall here! These are

Fall Harvest

American classics done right.

$65

va n e s s a s e de r

• Camo Greens - a mixed greens salad with

This fanciful feast highlights

$65

$50

fresh herbs and housemade ranch dressing • Military Meatloaf - a combination of beef, pork and veal served with onion mushroom gravy • Cheesy Creamy Potatoes with Fresh Chives • Brownie Hot Fudge Sundae with Housemade Vanilla Bean Ice Cream

chef instructor

fall’s finest flavors.

These authentic Korean dishes are easy enough for you to prepare in your own kitchen.

• Butternut Squash Soup

• Korean-Inspired Kale Salad

with Cinnamon Croutons • Rib-Eye Steak with Béarnaise Sauce

• Korean Fried Chicken

• Roasted Fingerling Potato Salad

• Haemul Pajeon - a Korean seafood pancake with dipping sauce

• Marinated Kale with Gouda and Shaved Apple • Pineapple Upside-Down Cake with Tillen Farms Bada Bing Cherries®

Thursday | November 12 | 11:30am–1:00pm

pat t y r o c he

Saturday | November 14 | 11:30am–1:00pm

Top Chef

You’ll be glad to have a seat at this table.

$60

• Wild Mushroom and Onion Soup

Chef Stephanie Cmar prepares

with Sherry and Fresh Thyme • Brined Turkey Roulade with Fontina and Sage served with Pinot Noir Gravy • Classic Potatoes Gratin with Parmesan and Cream • Green Beans with Lardons • Cranberry Almond Shortbread Tart with Cinnamon Ice Cream

ch ef

a delicious and memorable meal.

• Minestrone Soup with Fig and Cheese Toast • Fried Gnocchi with Brussels Sprouts, Sage and Squash • Flaky Chicken Hand Pies with Fennel and Apple Salad • Citrus Cheesecake with Blood Oranges and Lime

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The Private Chef stephanie cmar

$60

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Thankful Fea�t

STONEWALLKITCHEN.COM/COOKINGSCHOOL

• Beef Bulgogi served with Rice and Lettuce Wraps - thin marinated slices of beef that are grilled to perfection • Sponge Saeng Cream Fruit Cake Tuesday | November 17 | 11:30am–1:00pm

Celebrate Squash!

chef instructor $45

Packed with nutrients and extremely versatile, squash is worth celebrating.

• Spaghetti Squash with Ricotta and Gremolata • Pasta with Roasted Delicata Squash and Sage • Side Salad of Tomatoes, Cucumbers and Basil • Pumpkin and Molasses Tart with Fresh Whipped Cream

Wednesday | November 18 | 11:30am–1:00pm

Aftern��� Indulgence

cookbook signing Friday | November 20 | 6:00pm–7:30pm

pat t y r o c he

F lavor Bomb

$50

bill collins

Take an afternoon to enjoy some great

$70

food you can make at home.

Sunday | November 22 | 11:30am–1:00pm

An Herbivore’s Delight

chef instructor $50

This is a delicious and satisfying meal for anyone!

• Herb Salad with Feta - parsley, fresh mint

This menu touches all the senses!

and Bibb lettuce with lemon vinaigrette

• Maryland-Style Crab Soup with tomatoes and featuring fresh Jonah crab meat from Maine

• Caramelized Pepper and

• Rib-Eye Steaks with Red Wine and Blue Cheese Sauce

with Tapenade Toasts

• Roasted Chicken with Capers, Olives and Tomatoes • Rice Pilaf with Golden Raisins • Apricot Fig Compote over Frozen Yogurt - flavors of cardamom, fennel and ginger served with house-churned frozen yogurt Thursday | November 19 | 11:30am–1:00pm

Tast� Bites from the Sea pat t y r o c he

• Smashed Potato and Scallion Pancakes • Carrots with Honey and Fresh Ginger • Autumn Apple Cinnamon Cake

cookbook signing Saturday | November 21 | 11:30am–1:00pm

In the Kitchen with Chef Bill

$55 Enjoy some of New England’s best dishes.

• Cup of Crab Corn Chowder • Salmon Cakes served on a Bed of Dressed Mixed Greens with Dill Aioli

• Mesclun Greens and Winter Citrus Salad with Poppy Seed Dressing Onion-Baked Eggs in Tomato Sauce • Roasted Winter Squash Medley • Apple Galette with Housemade Vanilla Ice Cream Tuesday | November 24 | 11:30am–1:00pm

A Down East Thanks�ivin�

chef instructor

$60

bill collins

You’ll love this New England-style meal

$60

as a different take on turkey day.

• Crab and Shrimp Stew with Saffron Cream

• Rice Pilaf with Carrot, Parsley and Pecans

A delicious meal and a hearty personality make for a wonderful time!

• Warm Apple Dutch Baby

• Crab Crostini with Parmesan and Scallions

• Side Salad of Greens with

with Fresh Whipped Cream

• Chicken Provençal

and Salted Caramel Drizzle

• Caramelized Onion and Cauliflower Savory Tart

shanna & brian o’hea

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Lunch at the Kennebunk Inn

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Friday | November 20 | 11:30am–1:00pm

Chopped ch ef

• Smashed Sweet Potatoes with Cinnamon • Double Chocolate Orange Walnut Biscotti Saturday | November 21 | 6:00pm–7:30pm

We’re Talkin� Turk ey

$50

with Beer Pairings

Savor a tasty meal put together

tom madden

by these celebrated chefs!

• Lemon Parmesan Celeriac Salad • Turkey Meatballs with Roasted Peppers and Pistou • Banana Cake with Cream Cheese Frosting

“It was delicious! I finished every morsel!”

David B.

• Lobster Pot Pie with Flaky Parmesan Crust Lemon Dijon Vinaigrette • Blueberry Pie with Vanilla Ice Cream Friday | November 27 | 11:30am–1:00pm

Tur�� Vacation

chef instructor

$60 This menu features seafood for a post-Thanksgiving treat.

Lone Pine Brewing Company

• Crab Cake with Spicy Remoulade

$70

• Seafood Pot Pie - lobster, shrimp

Learn how to pair great brews with Thanksgiving flavors.

and clams in a light creamy sauce with a puffed pastry crust

• Roasted Butternut Squash Soup with Curried Pecans, Apples and Goat Cheese

• Side Salad of Greens and Crisp Vegetables

• Traditional Roasted Turkey with Cranberry Pecan Stuffing and Gravy

• Raspberry Swirl Lemon Curd Bar

with Pomegranate Vinaigrette

• Mashed Parsnips and Pears • Haricots Verts with Browned Butter and Roasted Chestnuts • Warm Oat and Nut Cherry Crisp with Vanilla Ice Cream

877.899.8363

5

Friday | November 27 | 6:00pm–7:30pm

Fall in Sonoma

chef instructor

cookbook signing Sunday | November 29 | 11:30am–1:00pm

Hostess with the Mostest

$55 Enjoy these dishes inspired by wine country.

• Mixed Lettuce, Pear and Goat Cheese Salad with Citrus Dressing

Wednesday | December 2 | 11:30am–1:00pm

Sweet & Savory

pat t y r o c he $55

These diverse flavors will

dana moos

satisfy all your cravings.

$55

• Wild Mushroom Soup served

• Roasted Chicken with Pinot Noir Sauce

Dana will share her secrets for creating

alongside a Petite Popover

• Roasted Butternut Squash Risotto

the perfect B&B-inspired brunch.

with Herb Compound Butter

with Sugared Walnuts • Honey-Baked Black Mission Figs with Orange and Ginger served over Vanilla Zabaglione Saturday | November 28 | 11:30am–1:00pm

Pumpkin Patch P icnic chef instructor

$55 Here’s a take-along meal that’s totally delicious.

• Crunchy Cranberry Waldorf Salad

• Moscato-Poached Pears with Chocolate Ganache, Balsamic Glaze and Toasted Almonds • Black Pepper Biscuits with Lobster,

• Herb-Crusted Pork Tenderloin with Shallot Pan Sauce • Carrots and Gorgonzola Mash • Roasted Asparagus with

Sherry Cream, Roasted Tomatoes and

Balsamic Reduction

Parmesan topped with a Poached Egg

• Ginger Pear Cake with

• Blueberry and Peach Crumble

Spiced Whipped Cream

with Fresh Whipped Cream Thursday | December 3 | 11:30am–1:00pm

december Tuesday | December 1 | 11:30am–1:00pm

Heart� Favorites

chef instructor $55

Chicken with herbs and housemade

• Loaded Potato Packet

Italian Bistro Lunch chef instructor

• Caprese Salad with Basil Pine Nut Pesto

• Apple Hand Pies

$50

• Chicken Piccata - a sauce made

• Pulled Pork Barbecue Sandwich • Country-Style Three Bean Salad

This is the perfect lunch to warm you up!

Saturday | November 28 | 6:00pm–7:30pm

Dinner b� the Sea

dana moos $70

• Mixed Greens Salad with Tomatoes,

seafood for dinner.

• Lobster, Mango and Avocado Salad with Citrus Vinaigrette

and Lemon Dijon Vinaigrette

• Lemon Pound Cake Trifle

• Zuppa Toscana - a hearty soup of bacon, • Brie and Fig Jam Grilled Cheese with Rosemary Butter on Housemade Ciabatta • Chocolate Crème Brûlée

A French-Inspired Menu

pat t y r o c he $60

you’ll make over and over.

• Creamy Leek and Potato Soup

• Individual Cauliflower Gratin

• Triple Chocolate Cheesecake

Friday | December 4 | 11:30am–1:00pm

These are classic French recipes

and Smoked Red Pepper Aioli with Truffle Oil alongside

• Housemade Fettucine • Creamed Spinach

• Seared Scallops with Brown Butter

Garlic-Roasted Broccolini

of white wine, lemon, capers and garlic

Olives, Shaved Parmesan

sweet Italian sausage, potatoes and kale

Nothing’s better than fresh

pasta will leave you feeling satisfied.

“Absolutely amazing food with a friendly and fun staff!

We will be back!”

Nancy T.

• Classic Beef Bourguignon - a rich stew of beef slow cooked with carrots, mushrooms and onions in red wine • Gratin of Cauliflower alongside Baby Spinach with Mornay Sauce • Crêpes with Apples and Cinnamon

6

STONEWALLKITCHEN.COM/COOKINGSCHOOL

Friday | December 4 | 6:00pm–7:00pm

Knife Skills 101

j a n e s t. p i e r r e $60

Learn specific knife cuts during class.

We’ll also talk knife storage and care.

• BLT Salad • Skirt Salad with Chimichurri • Roasted Fingerling Potatoes with Rosemary • Roasted Balsamic Cherry Tomatoes • Chocolate Sheet Cake with Bittersweet Chocolate Ganache and Toasted Pecans

cookbook signing Saturday | December 5 | 11:30am–1:00pm

Ra�e Bakin�

kathy gunst & kather ine alford $50

This menu showcases the transformative power of flour, fury and women’s voices.

• Served with a Light Lunch: Pasta e Fagioli with White Beans and Basil served alongside Winter Cobb Salad - roasted squash, spiced chickpeas, apples, salted pecans and pomegranate • Pigs in a Blanket with Two Mustards • Chocolate Pudding • Apple Pear Galette • Pineapple Upside-Down Cake • (Don’t Call Me) Honey Cake with Honeycomb Candy Saturday | December 5 | 6:00pm–7:00pm

Dim Sum Part�

Sunday | December 6 | 11:30am–1:00pm

Thursday | December 10 | 11:30am–1:00pm

chef instructor

Middle Eastern Inf luences

chef instructor

$55

$50

Enjoy some brunch ideas from one of New York’s most iconic restaurants!

Cozy up to these warmly spiced dishes.

Tavern on the Green Holida� Brunch

• Chilled Jumbo Shrimp Cocktail with Stonewall Kitchen New England Cocktail Sauce and Fresh Lemon

• Hummus Plate with Housemade Pita Bread • Coconut Curry-Braised Chicken served over Couscous

• Eggs Benedict Florentine - a poached egg, grilled Canadian bacon, creamed spinach and hollandaise sauce

• Roasted Carrots with Za’atar - a seasoning blend of thyme, oregano, marjoram and sumac

• Crispy Duck Fat Smashed Potatoes

• Rosewater Cardamom Rice Pudding with Pistachio Garnish

• New York Cheesecake with Raspberry Compote and Lemon Curd

• Eggplant and Vegetable Ragout

Friday | December 11 | 11:30am–1:00pm Tuesday | December 8 | 11:30am–1:00pm

Lovin’ from the Oven

Low & Slow

pat t y r o c he

$55

Enjoy the goodness of oven-baked dishes.

Enjoy a barbecue lunch slow cooked for big flavors.

• Baked Stuffed Mushrooms with Pecorino Romano

• Fried Green Tomatoes with Buttermilk Dressing

• Salmon with Creamy Lemon Dill Sauce

chef instructor

• Barbecue Pork Butt - slow-braised pork served with tangy barbecue mop sauce • Macaroni and Cheese

$50

• Sautéed Kale with Olive Oil, Sherry Vinegar, Red Pepper Flakes and Minced Garlic • Crispy Rosemary Oven Fries

• Southern-Style Spoon Bread

• Housemade Doughnuts filled with Jam and dusted with Powdered Sugar

• Sweet Potato Pie with Fresh Whipped Cream

Friday | December 11 | 6:00pm–7:00pm

Wednesday | December 9 | 11:30am–1:00pm

Rin� in the Holidays pat t y r o c he $65

Celebrate the season with this sumptuous feast and all the trimmings.

Celebrate the Festival of Li�hts chef instructor

$55 You’ll love these traditional Hanukkah dishes.

• Light and Crisp Chopped Salad

• Potato Latkes with Applesauce, Sour Cream and Green Onions

Experience bite-sized dumplings

• Standing Rib Roast with Horseradish Cream Sauce and Roasted Potatoes

• Beef Brisket with Onions, Leeks, Carrots and Parsnips

and other classic Chinese flavors.

• Yorkshire Pudding

• Chinese Steamed Shrimp Dumplings

• Brussels Sprouts and Parsnips with Toasted Pecans

• Noodle Kugel - noodles in custard sauce, baked until the edges are crisp

chef instructor $50

• Spareribs with Black Bean Sauce • Pork Fried Rice - ground pork, mushrooms, shredded carrots and bean sprouts • Coconut Mango Pudding

• Sour Cream Chocolate Bundt Cake with Chocolate Ganache served with Fresh Whipped Cream

• Oven-Roasted Brussels Sprouts with Cranberries and Pecans • Chocolate Rugelach - tender butter crust wrapped around a bittersweet chocolate filling 877.899.8363

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cookbook signing Saturday | December 12 |11:30am–1:00pm

Maine Gif �s from the Sea

christine burns rudalevige $70 This lunch is filled with seafood treasures.

• Broiled Oysters with Garlic Lemon Butter • Spicy Pasta with Clams, Mussels and Chorizo • Seared Scallops with Pistachio Gremolata and Arugula Orange Salad • Bumbleberry Lattice-Topped Pie

Tuesday | December 15 | 11:30am–1:00pm

Friday | December 18 | 11:30am–1:00pm

chef instructor

pat t y r o c he

$55

$55

Everyone will love these Southern favorites.

These brilliant flavors are sure

• Shrimp and Grits Mini Cakes

to enhance your next gathering!

A Southern Holiday

with Red Pepper Jelly • Pomegranate-Glazed Ham - featuring pomegranate molasses, honey, Dijon mustard and allspice • Mashed Potatoes with Golden Onions and Blue Cheese • Balsamic-Roasted Sweet Potatoes and Butternut Squash • Lemon Ice Box Pie

Let’s Get Together

• French Lentil Soup with a Parmesan Crisp • Smoked Paprika Pork Roast with Fig and Stout Barbecue Sauce • Roasted Squash Risotto with Toasted Walnuts • Massaged Kale Salad with Apple Cider Vinaigrette • Cranberry Apple Pear Hand Pies with Caramel Dipping Sauce

Saturday | December 12 | 6:00pm–7:30pm

Dinner at Grandma’s House

Wednesday | December 16 | 11:30am–1:00pm

chef instructor

$55

Seaside Yuletide

$50

Make time for a special lunch during

$60

A Surf & Turf Lunch

pat t y r o c he

Friday | December 18 | 6:00pm–7:00pm

chef instructor

These all-time favorites will

this busy time of year!

This is a seafood lover’s ideal holiday menu.

remind you of home.

• Mini Scallop Po’ Boy

• Lobster Stew with Housemade

• Roasted Beet Salad with Honey Dijon Vinaigrette • Classic Roasted Chicken

with Spicy Mayonnaise • Roasted Baby Back Ribs - dry-rubbed and finished with honey barbecue sauce

Tarragon Crackers • Roasted Salmon and Scallops with Orange Champagne Beurre Blanc

• Macaroni with Three Cheeses

• Applewood-Smoked Bacon Baked Beans

• Fennel and Potato Gratin

• Sautéed Green Beans and Mushrooms

• Slaw of Jicama, Apple and Fennel

• Poached Pears with Champagne,

• Garlic-Roasted Tomatoes

• Pear Cobbler with Ginger Oat Crumble

• Apple Cinnamon Upside-Down Cake

cookbook signing Sunday | December 13 | 11:30am–1:00pm

Roasty Toasty

va n e s s a s e de r $55

Here’s a hearty brunch to enjoy.

• Roasted Squash and Chestnut Tart • Herb and Butter-Roasted Spatchcock Chicken • Whipped Turnip Potatoes • Garlicky Green Beans • Glazed Ginger Stout Cake with Crème Fraîche

Ginger and Cinnamon Syrup

and Ginger Ice Cream Saturday | December 19 | 11:30am–1:00pm Thursday | December 17 | 11:30am–1:00pm

For the Love of Garlic

South of the Border chef instructor

$55

$50

Enjoy the subtle flavors of garlic

Savor the flavors of this Mexican feast.

in these fine dishes.

• Pico de Gallo with Spiced Pita Chips

• Caesar Salad with Garlic Croutons

• Blackened Haddock Tacos with

• Baked Cod with Olives,

Avocado Crema and Pickled Onions • Cilantro Lime Mexican Rice • Tres Leches Cupcakes - a delicious

chef instructor

Anchovies and Capers • Warm Lentils flavored with Rosemary, Shallots and Roasted Garlic

sponge cake soaked in three kinds of

• Wilted Arugula

milk with whipped mascarpone frosting

• Pear and Dried Cherry Clafouti

Wednesday | December 23 | 11:30am–1:00pm

Sunday | December 27 | 11:30am–1:00pm

monique meadows

chef instructor

$50

$75

$65

Seasonally inspired bites are paired

Celebrate the holiday with

Saturday | December 19 | 6:00pm–7:00pm

Bubbles & Bites

with Wine Pairings

with crisp, sparkling wines.

Christmas on the Coast of Maine

local seafood favorites.

• Cranberry Brie Pull-Apart Bread

• Lobster Stew with Oyster Crackers

• Herbed Goat Cheese-Stuffed Mushrooms

• Brown Butter-Seared

• Swedish Meatballs • Grilled Shrimp and Olive Skewers with Orange Fennel Salad • Pecan Toffee Bites with Chocolate Ganache Sunday | December 20 | 11:30am–1:00pm

Halibut with Lemon • Crab and Corn Risotto • Roasted Asparagus Spears • Buttered Rum Pound Cake

A� �er the Holida�

chef instructor

This is lighter fare that’s still full on flavor.

• Winter Radicchio Salad with Fennel and Apples • Poached Eggs with Fresh Avocado and Cilantro Pesto on Housemade English Muffins • Roasted Asparagus Prosciutto Bundles with Lemon Zest • Lemon Buttermilk Cake with Fresh Raspberries and Candied Lemon Zest

with Bananas Foster Sauce

Tuesday | December 29 | 11:30am–1:00pm

Luck� Duck

Once Upon a Snowy Day

Saturday | December 26 | 11:30am–1:00pm

brent hazelbaker

Celebrate Kwanzaa

chef instructor

$50

$60

$50

Come inside and warm up with

Duck is extremely tender when cooked

Experience a delicious take

properly. Let us show you how!

on a traditional feast.

• Beet Salad with Arugula

this delicious meal.

• Spinach Artichoke Dip with Warm Pita

• Ice Box Biscuit served with Herb Butter

• Half Chicken with Roasted Corn

• Chicken and Sausage Gumbo served

chef instructor

and Mustard Vinaigrette

• Haricots Verts

• Creamy Collard Greens

• Pan-Seared Duck Breast with Savory Blackberry Bourbon Sauce simply seasoned and perfectly crisp

• Lemon Tart with Toasted Meringue

• Sweet Potato Pie with Candied Pecans,

• Warm Cabbage Slaw - tender and

and Mascarpone Polenta

with Rice and Sliced Green Onions

Coconut and Fresh Whipped Cream Tuesday | December 22 | 11:30am–1:00pm

An Ele�ant Lunch

Saturday | December 26 | 6:00pm–7:00pm

caramelized, this slaw is a perfect accompaniment to the rich duck • Roasted Winter Vegetables • Winter Blackberry Cobbler

$50

A New Year’s Party P lan

chef instructor

This lunch is nice and light but

$60

rich with flavor.

Wednesday | December 30 | 11:30am–1:00pm

Here’s an easy, delicious do-ahead menu

• Goat Cheese Soufflé

for your New Year’s Eve.

• Caramelized Onion Tart with Olives

• Oysters Baked with Creamed Spinach

chef instructor

• Radicchio Salad with Walnut Dressing • Haricots Verts with Shallots and Toasted Breadcrumbs • Angel Food Cake with Berry Compote

and Parmesan Panko Crust • Smoked Salmon Crackers with Red Onion Caper Sauce • Curried Maple Pecans • Meatballs with Cinnamon, Ginger and Coconut Cream served with Mango Chutney • Triple Chocolate Peppermint Trifle

with Vanilla Ice Cream

Tastefull� Simple chef instructor

$60 These simple ingredients boast big flavors.

• Shrimp and Corn Chowder • Maine Lobster Roll with Brown Butter Aioli on a Buttery Croissant • Housemade Potato Chips • Cucumber and Red Onion Pickles • Blueberry Buckle - tender lemon cake with fresh blueberries topped with sweet buttery streusel 877.899.8363

9

Thursday | December 31 | 11:30am–1:00pm

Sunday | January 3 | 11:30am–1:00pm

chef instructor

chef instructor

Taste of the New Year

A Bunch for Brunch

Friday | January 8 | 11:30am–1:00pm

A New England Winter Feast

$60

$50

Ring in the New Year right with this delicious dinner.

pat t y r o c he

This is the perfect Sunday brunch

$55

• Cranberry Waldorf Salad

• Housemade Bagels with Fresh

• Beef Tenderloin with Shallot Marmalade and Red Wine Sauce • Gorgonzola Duchess Potatoes

for a hungry crowd!

Strawberry Cream Cheese • Artichoke and Spinach Strata with Parmesan

• Roasted Carrots and Leeks with Fresh Herbs

• Housemade Maple

• Celebratory Parfaits Grand Marnier-soaked pound cake layered with Chambord whipped cream and vanilla smashed raspberry compote

• Frisée and Carrot Ribbon Salad

january Saturday | January 2 | 11:30am–1:00pm

Grillin’ & Chillin’

chef instructor $55 Learn how to winterize your grilling game.

Breakfast Sausage Patties • Lemon Lava Cake with White Chocolate Wednesday | January 6 | 11:30am–1:00pm

Compan� for Dinner

chef instructor $65

Impress your guests with this elegant menu.

• Roasted Brussels Sprouts • Individual Boston Cream Pie Parfaits topped with Candied Cranberries

$55

Come in From the Cold

Warm up with these winter favorites.

• Roasted Chicken with Cider Glaze

• Curried Carrot Soup finished with

• Balsamic-Glazed Carrot and Parsnip Coins with Herb Butter

Thursday | January 7 | 11:30am–1:00pm

Comfort Fo ods for a Winter Lunch

Herb Oil and Asiago Croutons • Maple-Brined Pork Chop with Apple Balsamic Jus • Yukon Gold Crush Potatoes • Wilted Savoy Cabbage • Warm Blondie Sundae with House-Churned Vanilla Bean Ice Cream

chef instructor $55

Treat yourself to some delicious flavor combinations.

• Winter Greens with a Roasted Fennel

“What a fun, delicious and entertaining experience!”

Jeanne S.

Parmesan Fritter and Lardons of Bacon drizzled with Buttermilk Dressing

• Rack of Lamb with Pistachio Garlic Herb Crust

• Berry Crisp with Ginger Ice Cream

• Chocolate Lava Cake with Salted Caramel Ice Cream

• Cheddar Potatoes Mousseline

• Rich and Creamy Mushroom Soup

• Lobster and Wild Mushroom

• Crispy Brussels Sprouts with Pomegranate Glaze

Maple and Balsamic Glaze

chef instructor

• Roasted Squash and Beet Salad with Maple Raisin Vinaigrette

• Parmesan Risotto with Peas

• Classic Beef Pot Roast with

Get comfortable with these delicious dishes.

• Decadent Chocolate and Cherry Cake

Saturday | January 2 | 6:00pm–7:30pm

with Rosemary Ginger Cream

$55

pat t y r o c he

• Shrimp Scampi Skewers - wine, butter and garlic-basted shrimp with red and yellow peppers

Whipped Cream

• Butternut Squash Bisque

Friday | January 8 | 6:00pm–7:30pm

• Housemade Dinner Rolls

• Apple Galette with Cinnamon

meal on a snowy day.

Coz� Cabin Retreat

• Creamy Wild Mushroom Soup with Parmesan Toast

• Farro and Carrot Salad with Creamy Mustard Dressing and Fresh Chives

Nothing’s better than a robust

Pot Pie with White Truffle Oil

“An amazing, memorable meal!”

Maria K.

Saturday | January 9 | 11:30am–1:00pm

Mumbai to Maine® Series:

All Hail the Mi�ht� Coconut! cherie scott

$55 Coconut rules the kitchen in this cuisine.

• Coconut-Curried Mussels - mussels steamed in roasted coriander and cumin-spiced coconut milk broth • Kashmiri Red Chili Coconut Chicken Curry • Cumin and Curry Leaf-Scented Basmati Rice Pilaf • Coconut Cupcakes with Cardamom Whipped Cream Saturday | January 9 | 6:00pm–7:30pm

Surf & Turf Delight

dana moos $70

Join us for a seafood and meat lover’s feast.

• Asian Lobster Salad with Mixed Greens, Mango, Red Bell Pepper and Soy Vinaigrette • Brown Butter-Poached Lobster on Filet Mignon with Sherry Butter Sauce and Crispy Fried Shallots • Parsnip Potato Purée • Chocolate Raspberry Cheesecake with Whipped Cream

cookbook signing Sunday | January 10 | 11:30am–1:00pm

Brunch with Dana

dana moos $50 This is seafood with a kick!

• Grapefruit Brûlée

• Lobster and Andouille Sausage with Jalapeño Cheddar Grits topped with Bacon, Scallions and Smoked Tomato Butter

Wednesday | January 13 | 11:30am–1:00pm

Friday | January 15 | 6:00pm–7:30pm

pat t y r o c he

nicole galbadis

$50

$55

Bring in some sunshine

Nicole honors her mother with

with these bright flavors!

these family favorites.

• Frisée and Radicchio Salad

• Pasta e Fagioli

Cure the Winter Blues

with Red Wine Vinaigrette

A P lace at the Table

• Pizza featuring Tomato,

• Lemon Thyme Roasted Chicken

Chopped Garlic, Basil

• Mashed Sweet Potatoes with

and Fresh Mozzarella

Candied Pecans and Maple Syrup • Lemon Mascarpone Mousse served alongside a Ginger Molasses Cookie

• Chicken and Peas Carbonara with Angel Hair Pasta • Ricotta Cake with Fresh Cream

Thursday | January 14 | 11:30am–1:00pm

Saturday | January 16 | 11:30am–1:00pm

chef instructor

Maine Home C��king chef instructor

$50

$55

This luncheon features comforting

Experience a Down East home-cooked meal.

flavors with a French flair.

• New England Clam Chowder

• Hearty Winter Kale Salad with

• Pan-Seared Chicken wrapped

Rustic French Comfort

Roasted Pumpkin, Dried Cranberries

in Sage and Parma Ham in

and Pomegranate Dressing

Lemon Garlic Beurre Blanc Sauce

• Coq au Vin - tender chicken thighs, burgundy-braised mushrooms and roasted potatoes • Mixed Apple Cobbler Tart with Caramel Bourbon Vanilla Cream Friday | January 15 | 11:30am–1:00pm

Winter Warm-Up

pat t y r o c he $60

We’ll warm you right up with this terrific menu.

• Roasted Tomato Soup • Slow-Roasted Filet Mignon with Horseradish Cream Sauce • Buttermilk Mashed Potatoes • Roasted Butternut Squash with Pears and Stilton Cheese • Chocolate Ricotta Orange Trifle

• Yukon Gold Duchess Potatoes • Roasted Winter Vegetables • Blueberry Crisp with Housemade French Vanilla Ice Cream Saturday | January 16 | 6:00pm–7:30pm

F lavors o� Portugal

with Wine Pairings

monique meadows $75 Let the flavors of food and wine from Portugal whisk you away!

• Caldo Verde - kale soup with linguiça pork sausage • Portuguese Seafood Stew with Chouriço • Peri Peri Chicken - the star of this traditional Portuguese dish is a chili-based spice rub that’s more flavorful than spicy • Portuguese Crème Caramel

• Chocolate Mocha Panna Cotta with Espresso Whipped Cream served alongside a Mini Chocolate Chip Cream Cheese Scone 877.899.8363

11

cookbook signing Sunday | January 17 | 11:30am–1:00pm

A Winter Brunch to Warm You va n e s s a s e de r $60

Enjoy a brunch that’s built to warm you up.

• Roasted Winter Squash and Sweet Potato Soup topped with Fried Sage Leaves, Butter Croutons and Housemade Crème Fraîche • Beef Tenderloin with Wild Mushroom Pan Gravy • Housemade Fries with Aioli • Garlic and Lemon Sautéed Winter Greens • Chocolate and Salted Caramel Tart

Friday | January 22 | 11:30am–1:00pm

Saturday | January 23 | 6:00pm–7:30pm

pat t y r o c he

chef instructor

$65

$60

Slow roasting yields big flavors.

Come in from the cold with this cheerful menu!

Ta� It Slow

• Slow-Roasted Tomato Salad with Mixed Greens • Slow-Roasted Filet Mignon on a Bed of Arugula topped with Sundried Tomato Butter • Rustic Smashed Potatoes with Fresh Herbs • Wild Mushroom, Leek, Gouda and Fresh Sage Gratin • Chewy Molasses Cookies with Pumpkin Ginger Swirl Ice Cream

cookbook signing Friday | January 22 | 6:00pm–7:30pm

Wednesday | January 20 | 11:30am–1:00pm

Bri�ht & Tan�y Seafo od

Ma�-Ahead Menu

pat t y r o c he

bill collins

$55

$60

Winter Warmer

• Mixed Greens Salad with Dried Apricots, Walnuts and Gorgonzola Vinaigrette • Cabernet-Braised Short Rib of Beef with Root Vegetable au Jus • Creamy Celery Root Purée with Grilled Mushrooms • Roasted Baby Carrots with Maple Drizzle • Individual Skillet Brownie Sundaes with All the Fixin’s Sunday | January 24 | 11:30am–1:00pm

Sunda� Jazz Brunch chef instructor

$50 We’re riffing on classic Southern flavors.

• Raspberry and Seltzer Mocktail with Fresh Mint

Here’s how to prep delicious dishes for an easy-breezy meal.

Fresh herbs complement the seafood in this delicious menu.

• Caesar Salad with Crispy Pancetta and Asiago Croutons

• Maryland-Style Pan-Seared Crab Cakes with Mustard Chive Sauce

• Chicken Marbella - the classic sweet, sour, salty chicken dish

• Roasted Salmon with Lime and Cilantro Marinade

• Brown Butter Crab Benedict with Old Bay Hollandaise served on Housemade English Muffins

• Creamy Italian Herb Polenta alongside Haricots Verts

• Baked Cinnamon Sweet Potatoes

• Potato, Pepper and Chorizo Hash

• Baby Bok Choy with Caramelized Onions

• Ricotta Cheesecake with Sea Salt Caramel Sauce

• Pomegranate Molasses Butter Cake with Freshly Whipped Cream

• Cinnamon Swirl Coffee Cake with Vanilla Glaze

• Crisp Greens, Bacon and Creamy Blue Cheese Salad

Wednesday | January 27 | 11:30am–1:00pm Thursday | January 21 | 11:30am–1:00pm

A Seafo od Lover’s Lunch

chef instructor $60

A combination of light and rich seafood flavors results in a satisfying meal.

cookbook signing Saturday | January 23 | 11:30am–1:00pm

C��king with Cheese

Lunch in Italy

pat t y r o c he $55

You can’t go wrong with seafood and fresh pasta.

• Tarragon Crab Salad in Tomato Cups

christine burns rudalevige

• Creamy Potato Leek Soup with Crispy Pancetta

• Lobster and Buttery Croissant Casserole

$55

• Brown Butter-Seared Scallops with Fresh Pasta in a Romesco Sauce

• Side Salad of Crispy Iceberg Lettuce, Red Onion and White Wine Vinaigrette • Root Vegetable Skillet • Blueberry Crisp with Vanilla Ice Cream 12

If you can’t get enough cheese in your life, this menu is for you!

• Blue Cheese and Fig Thumbprints • Parmesan Rind Broth with Sausage Ravioli • Taleggio-Stuffed Mushrooms • Chocolate Rum Cheesecake

• Sautéed Rainbow Chard with Garlic and Bacon • Pear and Dried Cherry Crisp topped with Vanilla Ice Cream

Thursday | January 28 | 11:30am–1:00pm

Saturday | January 30 | 11:30am–1:00pm

chef instructor

chef instructor

$65

$50

krisztina perron

Seafood dishes are enhanced

You won’t miss the meat with

with fresh flavors.

this filling menu!

$55

• Seared Scallops with Pancetta

• Minestrone Soup with

Off the Boat

and Truffle Butter over Frisée • Roasted Halibut with Potatoes, Olives and Preserved Lemons • Haricots Verts with Garlic, Olive Oil and Roasted Tomatoes • Chocolate Almond Semifreddo with Whipped Cream and Chocolate Sauce

A Ve�etarian Table

Shaved Pecorino Romano • Winter Vegetable Gnocchi with Brown Butter

Sunday | January 31 | 11:30am–1:00pm

Hun�arian Starters & Sweets

This special menu is filled with Hungarian appetizers and desserts to delight the senses.

• Liver Pâté with Crusty Bread

Blanched Green Beans

• Fasirt - Hungarian pork meatballs with onion, garlic and paprika, breaded and then fried

and Dijon Vinaigrette

• Apple Strudel with Vanilla Sugar

• Tossed Salad with

• Classic Tiramisu

• Poppy Seed Raisin Roll • Plum Dumplings

Friday | January 29 | 11:30am–1:00pm

C���d to Perfection

pat t y r o c he $60

Take pleasure in a wonderful

Saturday | January 30 | 6:00pm–7:30pm

Win�er Wi�n� Steak Di�ner

with Beer Pairings tom madden

february Tuesday | February 2 | 11:30am–1:00pm

Groundho� Da�

meal cooked just right.

Lone Pine Brewing Company

chef instructor

• Butternut Squash and

$75

$60

Big flavors paired with beer?

Whatever news Punxsutawney Phil brings, you’ll be ready with this seasonally mixed meal!

Roasted Corn Chowder • Seared Sea Scallops with Champagne Shallot Mustard Sauce • Crème Fraîche and Fresh Herbed Mashed Potatoes • Roasted Brussels Sprouts with Pancetta • Slow-Cooked Triple Chocolate Brownies

You simply can’t lose!

• Prosciutto, Asiago and Pimento Cheese Spread on Toasted Ciabatta Bread • Salt and Pepper-Crusted Filet of Beef with Port Wine Demi-Glace • Baked Potato Wedges with Cheddar, Bacon and Scallions

Friday | January 29 | 6:00pm–7:30pm

Bab� It’s Cold Outside

chef instructor $60

• Braised Brussels Sprouts with Cider Reduction • Vanilla Bean Cheesecake with Chocolate Crust and Caramel Sauce

• Roasted Peppers and

Wednesday | February 3 | 11:30am–1:00pm

$55

• Osso Bucco with Orange Gremolata

• Spiced Red Wine-Poached Pears

• Angel Food Cake with Mixed Citrus Compote

pat t y r o c he

Lemon Ricotta Flatbread

with Fresh Herbs

• Slow-Roasted Beef Tenderloin with Horseradish Sauce served alongside Smashed Baby Potatoes and Zesty Asparagus Spears

Edible Equation

You’ll love this warming winter fare.

• Creamy Parmesan Polenta

• Baked Macaroni and Cheese alongside a Simple Spring Lettuce Salad

These courses add up to one tasty meal.

“A wonderful class with lots of great information. Bravo!”

Colleen T.

• Cream of Garlic, Fennel and Rosemary Soup • Seared Dijon Pork Tenderloin with Balsamic Cherry Compote • Fresh Baked Parker House Dinner Rolls • Flourless Chocolate Torte with Coffee Caramel Sauce 877.899.8363

13

Thursday | February 4 | 11:30am–1:00pm

Definitel� Delicious

Saturday | February 6 | 11:30am–1:00pm

Mumbai to Maine® Series:

Tuesday | February 9 | 11:30am–1:00pm

A Coz� Luncheon

$55

Life-Givi�� Lentils

cherie scott

55

There’s no question: this meal

$55

This is a comforting and flavor-packed lunch.

Learn all about this legume and how to create fantastic dishes you’ll want to make over and over again.

• Winter Vegetable Soup

chef instructor

is going to be tasty!

• Marinated Mixed Beans and Herb Crostini • Roasted Pork Tenderloin

chef instructor

with Parmesan Flatbread • Pork Loin stuffed with Blue Cheese, Walnuts and Spinach with Pan Sauce • Wilted Radicchio with

• Lemon and Herb Orzo

• Chilled Madras Curried Chickpea Salad with Buttercup Lettuce, Garlic Naan Toast Points and Pomegranate

• Brown Butter Brussels Sprouts

• Dahl Gosht - Indian lamb and lentil stew

• Roasted Pears with Brown Sugar

with Citrus and Fennel

with Hazelnuts • Strawberry Crumble with Fresh Whipped Cream Friday | February 5 |11:30am–1:00pm

• Lemon and Cilantro Rice Pilaf • Mysore Pak - chickpea fudge with pistachio garnish Saturday | February 6 | 6:00pm–7:30pm

$50

Meat Me at the Steakhouse

Everything’s top-notch in this fine feast.

$65

• Butternut Squash Soup with

These steakhouse classics are unbeatable!

Ultimate Eats

pat t y r o c he

chef instructor

Candied Pecans and Crème Fraîche • Ultimate Stuffed Chicken Breast with Ham and Cheddar • Mashed Potatoes with Caramelized Shallots

• Wedge Salad with Tangy Blue Cheese Dressing and Garlic Herb Croutons • Hanger Steak with Mushroom Sauce • Spicy Buttermilk Onion Rings • Roasted Balsamic and Herb Tomato Wedge

• Pan-Roasted Broccoli

• Creamed Spinach

• Brownie Sundae with

• Flourless Chocolate Cake with Vanilla Ice Cream

Cinnamon Whipped Cream Friday | February 5 | 6:00pm–7:30pm

Steak for Su��er

cookbook signing Sunday | February 7 | 11:30am–1:00pm

chef instructor

$65 This traditional steakhouse menu is built to satisfy.

• Candied Pecan and Apple Salad with Feta Cheese • New York Sirloin Strip with Au Poivre Sauce • Roasted Garlic Fingerling Potatoes • Creamed Spinach with Crispy Shallots • Chocolate Chip Cookie Tart with Vanilla Ice Cream 14

Honey Balsamic Glaze and Vanilla Ice Cream Wednesday | February 10 | 11:30am–1:00pm

New En�land Seafo od Sampler pat t y r o c he $65

Join us for a celebration of seafood flavors.

• Housemade Atlantic Salmon Gravlax on Crispy Potato Latkes with Fried Capers and Cucumber Dill Sauce • Jonah Crab and Shrimp Risotto • Fresh Mussels with Blue Cheese and Garlic Crostini • Apple and Cranberry Crostata with Maple Whipped Cream Thursday | February 11 | 11:30am–1:00pm

Eas� Does It

chef instructor $55

A Februar� French Brunch

va n e s a s e de r

• Wild Mushroom Soup

$50

• Herb-Crusted Pork Tenderloin

You won’t want to miss this lighter-fare brunch.

Here’s a simply delicious meal you can cook up in no time at all.

with Pan Gravy • Sweet Potato Gratin

• Spring Salad served with Housemade Sourdough Rolls

• Roasted Brussels Sprouts

• Ham, Cheese and Egg Crêpes

• Flourless Chocolate Cake

• Pommes Anna • Mango and Strawberry Pavlovas

STONEWALLKITCHEN.COM/COOKINGSCHOOL

with Crispy Pancetta with Mocha Crème Anglaise

Friday | February 12 | 11:30am–1:00pm

Lunch at the Palace

Saturday | February 13 | 6:00pm–7:30pm

chef instructor

Sealed with a Kiss

with Wine Pairings

Impress Your Guests

$65

jessica michaud

$65

This regal midday meal is fit for royalty.

$75

Bring happiness to the table

• Frisée and Green Apple Salad

There’s nothing better than a romantic

with this delectable feast.

dinner with the perfect wine pairings.

• Mixed Greens Salad with Seared Scallops

with Goat Cheese Toast • Beef Wellington Tarts - puffed pastry and cremini mushrooms in a rich sauce • Haricots Verts Chive Bundles • White Chocolate Semifreddo with Raspberry Coulis

• Roasted Carrot Soup with Ginger and Crème Fraîche Garnish • Spice-Crusted Rack of Lamb with Mustard and Fennel Seeds • Beet-Infused Crimson Couscous • Haricots Verts with Mustard Vinaigrette

Friday | February 12 | 6:00pm–7:30pm

Let’s Get To�ether

chef instructor $65

Come join us for Italian favorites that are made to please.

• Pear and Prosciutto Carpaccio - our twist on the popular Italian appetizer • Beef Short Rib Bolognese served over Housemade Fettucine Noodles • Fresh Baked Italian Baguette with Herb Butter

• Pavlovas - cloud-like meringues tinted raspberry pink and topped

Sunday | February 14 | 11:30am–1:00pm

The Feast of St. Valentine

This is comfort food at its finest.

• Steamy Vegetable Soup with Crispy Wonton Strips • Radicchio and Mushroom Chicken Roulade with Pan Sauce

with Bacon • Classic French Apple Tart with Fresh Whipped Cream

Herbal Remedies

pat t y r o c he

Impress your sweetheart with

• Chive Risotto Cake with Roasted Shrimp

this Valentine’s Day brunch!

• Lemon and Thyme-Roasted Chicken

• Warm Butter-Poached Lobster Salad in a

• Celery Root Purée

Bibb Lettuce Cup with Citrus Dressing

• Braised Winter Greens • Caramel-Covered Apple Galette with Cinnamon Whipped Cream

• Steak Frites with Parmesan and Herbs with Mint - housemade sorbet floating in a chilled glass of prosecco Tuesday | February 16 | 11:30am–1:00pm

Fat Tuesda�

chef instructor

$55 Strike up the band for these Mardi Gras dishes.

• Cucumber Tomato Salad

• Sautéed Swiss Chard

• Chicken and Andouille Sausage

Pudding Cakes

• Maine Maple-Roasted Brussels Sprouts

Fresh herbs infuse this tasty menu.

• Potato and Cheese Gratin • Individual Dark Chocolate

• Hasselback Potatoes with Sauce Verte

$70

• Raspberry and Lemon Sorbet Float

$55

Gorgonzola Butter

$50

and Creamy Citrus Hollandaise

chef instructor

• Pepper-Crusted Rib-Eye with

chef instructor

• Chocolate Pots de Crème

Culinar� Deli�hts

in Warm Bacon Cider Dressing

Thursday | February 18 | 11:30am–1:00pm

• Filet Mignon with a Poached Egg

Saturday | February 13 | 11:30am–1:00pm

pat t y r o c he

with berry curd and cream

• Charred Broccolini Spears with a Hazelnut Cookie Kiss

Wednesday | February 17 | 11:30am–1:00pm

Cajun Jambalaya

Friday | February 19 | 11:30am–1:00pm

It’s All About That Braise

chef instructor

$50 Slow braising brings out layers of hidden flavors.

• Corn and Sweet Potato Chowder • Wine-Braised Chicken with Bacon, Wild Mushrooms and Pearl Onions • Braised Winter Greens • Traditional Crème Brulêe

• Sautéed Swiss Chard • Cornbread • Bananas Fosters Split - bananas in a buttery brown sugar rum sauce served with vanilla ice cream 877.899.8363

15

Friday | February 19 | 6:00pm–7:30pm

The P�wer of Pork chef instructor

Sunday | February 21 | 11:30am–1:00pm

Quintessential Mardi Gras

Thursday | February 25 | 11:30am–1:00pm

Crustacean Nation

chef instructor

$60

krisztina perron

$60

This decadent menu celebrates

$60

Shrimp, crab and lobster, oh my!

Join us for a meal straight from the French Quarter!

• Grilled Shrimp on a

• Crawfish Hushpuppies

• Crab Cakes topped with Lemon Aioli

one of our favorite proteins.

• Peppery Greens with Mustard Vinaigrette • Pork Wellington with Mustard Cream Sauce - pork tenderloin with prosciutto, sautéed mushrooms and spinach wrapped in puff pastry • Rutabaga Sweet Potato Mash with Garlic and Sage • Roasted Asparagus with Charred Lemon • Profiteroles with Housemade Coffee Ice Cream and Chocolate Drizzle Saturday | February 20 | 11:30am–1:00pm

Ocean’s Bount�

chef instructor $55 The entrée in this meal is rich with the best of Maine shellfish.

• Winter Spinach Salad with Roasted Pears, Blue Cheese Toasts and Cranberry Vinaigrette • Seared Scallops and Butter-Poached Lobster over Creamy Saffron Risotto

• Traditional Jambalaya - a spicy one-pot rice dish featuring chicken, andouille sausage, shrimp and other authentic flavors • Shrimp Étouffée - a classic Cajun stew made with shrimp, vegetables and a simple roux to thicken it up • Fried Okra • Bourbon Pecan Pie with Vanilla Ice Cream Tuesday | February 23 | 11:30am–1:00pm

Seaf��� for Lunch chef instructor

$55 Crispy seared fish is featured in this menu, along with some tasty sides.

Let us pamper you with this fine food.

• Baby Kale Salad with Pecorino and Lemon • Herb-Roasted Lamb Chops with Rosemary Jus • Potato Carrot Gorgonzola Smash

Friday | February 26 | 11:30am–1:00pm

Skillet Sensations

$55 Learn recipes that make the most of your cast iron skillet.

• Endive Spears with Sweet Potatoes, Bacon and Chives • Crispy Buttermilk-Fried Chicken

• Banana Ginger Ice Cream

• Roasted Brussels Sprouts with Pomegranate Butter

• Cornbread with Red Pepper Compound Butter with Caramelized Pineapple Friday | February 26 | 6:00pm–7:30pm

Parade of � lates chef instructor

Bak ed to Perfection

pat t y r o c he $55

$65 Master these dishes, one after another.

• Roasted Shrimp Canapés with Champagne Butter Sauce

Enjoy some of Patty’s favorite baked dishes.

• Slow-Roasted Porchetta stuffed

• Mixed Greens, Roasted Beets and Pears with Blue Cheese and Balsamic Fig Dressing

• Parker House Rolls

• Petite Popovers with Herb Butter

• Maple Cheesecake

• Roasted Asparagus with Slivered Almonds

• Brined Chicken Breast with Shallot Pan Sauce

• Lemon Buttermilk Bundt Cake

• Roasted and Smashed Red Potatoes • Tomato, Onion and Zucchini Gratin

16

• Salted Caramel Pudding Parfait

• Pan-Seared Cod served on a Potato Rosette

Wednesday | February 24 | 11:30am–1:00pm

$65

with Creamy Chive Sauce

• Mascarpone Red Bliss Mashed Potatoes

Saturday | February 20 | 6:00pm–7:30pm

chef instructor

• Savory Lobster Bread Pudding

• Classic Wedge Salad with Pancetta Lardons, Crispy Shallot Rings and Blue Cheese Dressing

• Four Berry Crisp with Ginger Ice Cream

Ele�ant Comfort F���

served on a Bed of Microgreens

pat t y r o c he

• Chocolate Espresso Ice Cream served with Dark Cherry Chocolate Bark

• Oven-Roasted Asparagus

Polenta Parmesan Cake

• Chocolate Bread Pudding with Dark Chocolate Caramel Sea Salt and Cinnamon Whipped Cream

with Garlic, Fennel and Herbs • Caramelized Hubbard Squash Purée

march

Saturday | February 27 | 11:30am–1:00pm

F lavor Temptations chef instructor

Tuesday | March 2 | 11:30am–1:00pm

Friday | March 5 | 11:30am–1:00pm

It’s Almost Spring pat t y r o c he

Fresh herbs brighten each dish

to perfection in this fantastic menu.

Sprin� in a Bowl

chef instructor

in this springtime menu.

• Endive and Frisée Salad

$45

• Asparagus Strudel with Gruyère,

$60 Our favorite cut of meat is cooked

with Fresh Citrus • Beef Tenderloin with Shallot Marmalade and Red Wine Sauce • Gorgonzola Mashed Potatoes • Roasted Carrots and Leeks with Fresh Herbs • Ginger Pear Cake with Fresh Whipped Cream Saturday | February 27 | 6:00pm–7:30pm

No Meat Needed dana moos $50

Enjoy tasty and filling vegetarian fare.

• Gruyère and Black Pepper Popovers • Shaved Brussels Sprouts and

Savor the enchanting flavors of spring!

• Spring Greens Soup - Swiss chard, kale and spinach along with onions and leeks pack this soup with vitamins • Egg Roll in a Bowl - Chinese cabbage, carrots, bean sprouts, shitake mushrooms, scallions, ginger and just the right seasonings • Mediterranean Bowl - zucchini, summer squash, rice, garbanzo beans, feta cheese and kalamata olives • Pineapple Coconut Dessert Bowl a tropical dessert using just five ingredients Wednesday | March 3 | 11:30am–1:00pm

The Hunt for Tender Chick en pat t y r o c he

$50

Fresh Herbs, Shallots and Leeks • Chicken Piccata with Lemons and Capers • Creamy Pasta Sauce with Ziti and Fresh Herbs • Berry Crumble with Vanilla Bean Ice Cream Friday | March 5 | 6:00pm–7:30pm

Stick to Your Ribs chef instructor

$55 Show up ready to eat!

• Bibb Salad with Oven-Roasted Tomatoes, Shaved Parmesan and Green Goddess Dressing

Mixed Greens with Cranberries,

$50

• Braised Short Ribs with Parsnip Purée

Almonds and Shallot Vinaigrette

Tender roasted chicken with comforting sides makes this an ideal meal.

• Apple Pie Ice Cream

• Mushroom Ravioli with Brown Butter, Parmesan and Microgreens served with Thyme-Roasted Asparagus and Orange Bell Peppers • Individual Lemon Trifles

cookbook signing Sunday | February 28 | 11:30am–1:00pm

Que�� of Brunch

• Five Onion and Bacon Tart with Fresh Thyme Crust

• Red Bliss Potatoes with Rosemary • Maple Pear Slab Pie with Sea Salt Caramel Sauce Thursday | March 4 | 11:30am–1:00pm

Baste It Up

chef instructor

$50

$55

Nobody knows brunch quite like Dana!

Maximizing flavor is the name of the game.

• Blueberry Cream Cheese Scones

• Crab Cakes over Corn and Bacon Hash

• Sliced Corned Beef on Crispy Potato

• Herb-Roasted Chicken with Roasted Shallot Beurre Blanc

a Poached Egg and Whole Grain

• Parsnip and Cauliflower Purée

Mustard Hollandaise and served over

• Sautéed Rainbow Swiss Chard

Fresh Baby Spinach

• Caramelized Apple Crisp with Honey and Cinnamon Ice Cream

• Pineapple Banana Brûlée with Cinnamon and Brown Sugar Frozen Yogurt

in a Housemade Cone drizzled with Warm Caramel Sauce

• Roasted Chicken Thighs with Garlic Herb-Buttered Roasted Vegetables

dana moos

Latkes topped with Caramelized Onions,

and Winter Squash Slaw

“The class was fantastic and the meal was delicious.

I learned a lot!”

Patricia R.

“Like any great restaurant, the food was simply outstanding. Plus we walked away with so many useful cooking tips. We will be back!”

Rick B.

877.899.8363

17

Saturday | March 6 | 11:30am–1:00pm

Mumbai to Maine® Series:

North Indian Classics

cookbook signing Sunday | March 7 | 11:30am–1:00pm

A Sprin� Seaf��� Tastin� �enu

cherie scott

$55 Experience a dazzling array of regional staples.

• Whole Roasted Tandoori Masala Cauliflower - marinated in ginger,

Sea to Table

chef instructor

$55 These seafood dishes are

va n e s s a s e de r

pan-seared to perfection.

$70

• New England Crab Cake with

You’ll love this simple yet elegant seafood-based menu.

Creamy Fennel Radish Slaw • Pan-Seared Salmon with

turmeric and tandoori masala-infused

• Lobster Stew with Fluffy Biscuits

yogurt, then slow roasted and drizzled

• Seared Scallops with Pancetta and Asparagus

• Warm Lentil Salad with

• Roasted Halibut with Herb Pistou and Fingerlings

• Pound Cake with Lemon Curd

with cilantro, serrano chile and scallion-infused yogurt • Saag Murgh - a popular north Indian dish of boneless chicken thighs simmered in a blend of puréed and spice-infused spinach • Saffron Rice Pilaf - long-grain Basmati rice simmered in saffron-chicken stock with ghee and garnished with toasted almonds and caramelized onions • Nankhatai - Indian shortbread cardamom butter cookies Saturday | March 6 | 6:00pm–7:30pm

An Evenin� in Sicily

with Wine Pairings

monique meadows $75 Exciting wines from Italy are paired

• Warm Strawberry Crisp with Buttermilk Ice Cream Tuesday | March 9 | 11:30am–1:00pm

We��da� Brunch

chef instructor $45

Who says you can only eat brunch on Sunday?

• Monte Cristo Sliders served with Strawberry Jalapeño Jam, Maple Syrup and Powdered Sugar • Huevos Rancheros Breakfast Sandwich served on a Housemade English Muffin • Bacon and Potato Hash with Avocado Crème

with typical Sicilian cuisine.

• Mini Maple Bacon Donuts

• Auvergne Caponata -

• Grilled Pineapple Upside-Down Cake with Cinnamon-Spiced Ice Cream

a sweet-and-sour eggplant dish served with warm crusty bread • Involtini di Pesce Spade baked Swordfish rolls • Veal Marsala served with Garlicky Broccoli Rabe

Chive Beurre Blanc Roasted Vegetables and Raspberry Whipped Cream Friday | March 12 | 11:30am–1:00pm

Fresh Sprin� F lavors

pat t y r o c he $50

Seasonal produce shines in these delicious dishes.

• Cucumber and Heirloom Tomatoes with Fresh Mozzarella and Basil • Crispy Pork Chops with Apple Cranberry Chutney • Baked Rosemary Sweet Potatoes • Sweet Succotash • Grilled Pineapple Upside-Down Cake with Cinnamon-Spiced Ice Cream

cookbook signing Friday | March 12 | 6:00pm–7:30pm

Wednesday | March 10 | 11:30am–1:00pm

Maple Marvels

pat t y r o c he $55

G��� Eats

bill collins $60 Learn to whip up these excellent dishes with Chef Bill.

Filling finished with Pistachios,

Indulge in some of our favorite maple-infused dishes.

• Feta, Dill and Spinach Phyllo Cups

Crumbled Chocolate and a

• Curried Creamy Chicken Soup

• Beef Short Ribs with Balsamic

dusting of Powdered Sugar

• Maple-Glazed Pork Tenderloin

• Sicilian Cannoli with Ricotta

• Buttermilk Mashed Potatoes with Orange Zest • Asparagus en Croûte • Maple Crêpes with Macerated Berries and Whipped Cream 18

Thursday | March 11 | 11:30am–1:00pm

STONEWALLKITCHEN.COM/COOKINGSCHOOL

and Orange Sauce • Cheesy Rustic Potato Mash-Up Gratin • Spaghetti Squash with Fresh Basil and Parmesan • Classic Swiss Chocolate Roll with Chocolate Ganache Frosting

cookbook signing Saturday | March 13 | 11:30am–1:00pm

Essential Recipes

christine burns rudalevige $60

You won’t want to miss these perfect pork and veggie combinations.

• Warm Spanish Chorizo and Potato Skewers with Garlic Mayonnaise • Crispy Ground Pork and Broccoli Stir-Fry

Tuesday | March 16 | 11:30am–1:00pm

Friday | March 19 | 11:30am–1:00pm

Welcome Sprin�!

chef instructor

beth lipton

$55

$45

Wake up your taste buds with the fresh flavors of spring.

These gluten free treats taste

• Crostini with Avocado, Tomato and Maldon Sea Salt

• Served with a Light Lunch:

• Grilled Salmon with Fresh Sorrel Sauce • Spring Risotto - Arborio rice with leeks, fava beans, white wine and garlic • Fresh Peas with Mint • Strawberry Shortcake Jelly Roll

• Pork Loin Schnitzel with Fennel and Celery Salad • Double Cherry Pie Saturday | March 13 | 6:00pm–7:30pm

A Crowd-P leasing Dinner

with Beer Pairings tom madden

Wednesday | March 17 | 11:30am–1:00pm

Celebrate St. Patrick’s Day

pat t y r o c he $55

These dishes are perfect for your St. Patrick’s Day meal.

Lone Pine Brewing Company

• Irish Soda Bread with Whipped Honey Butter

$70

• Classic Braised Corned Beef

Enjoy each course served with

• Creamy Mashed Potatoes with Green Onions

a different beer.

• Steamed Mussels with Bacon, Thyme and Caramelized Onions • Low and Slow-Cooked Boneless Short Ribs with Sweet Honey Lacquer • Frites with Roasted Garlic Aioli Dipping Sauce served alongside Grilled Radicchio with Olive Oil and Sea Salt • Chocolate Molten Lava Cake with Vanilla Ice Cream Sunday | March 14 | 11:30am–1:00pm

It’s �i Da�!

chef instructor

$45 Pi is the ratio of a circle’s circumference to its diameter. But in the culinary world it represents a delicious lunch.

• Sausage, Egg and Cheese Mini Pies

Grain-Free Baking

as good as traditional recipes!

Greek Lemon Chicken Soup served alongside Mediterranean Chickpea Salad with Lemon Parsley Vinaigrette • Glazed Morning Glory Bread - with bananas, carrots, pecans and cinnamon, topped with vanilla glaze • Chocolate-Frosted Secret Ingredient Brownies • Lemon Scones • Cherry Vanilla Granola - a tasty treat, prepackaged for you to take home and enjoy!

Friday | March 19 | 6:00pm–7:30pm

Makin� �arch �agic chef instructor

$60 In like a lion, out like a lamb.

• Braised Cabbage with Apples and Pancetta

• Grilled Asparagus Spears and

• Chocolate Guinness Cake with Baileys Whipped Cream

• Grilled Lamb Rack with Lemon,

Tender Prosciutto with Lemon Sabayon Herb and Dijon Crust • Smashed Fingerling Potatoes

Thursday | March 18 | 11:30am–1:00pm

A Matcha Made in Heaven

• Minted Pea Emulsion

$55

P lant-Based Breakfast Favorites

pat t y r o c he

Fresh Asian ingredients steal the spotlight in this creative menu.

• Crunchy Ramen Noodle Salad - the updated version with fresh avocado, mango, edamame, ramen noodles and almonds in rice wine and soy vinaigrette

• Vanilla Crème Brûlée served with a Tuile Cookie Saturday | March 20 | 11:30am–1:00pm

mor g a n av e ry $45

These breakfast dishes are delicious without the meat.

• Miso-Glazed Salmon with Brown Sugar and Ginger

• Mint Chip Superfood Smoothie

• Coconut Rice

• Tomato Ricotta Pie

• Crunchy Coconut Bacon

• Bok Choy with Glazed Shiitake Mushrooms

• Mesclun Greens Salad

• Veggie-Loaded Breakfast Tostada

• Matcha Affogato over Creamy Coconut Ice Cream - a twist on the classic vanilla and espresso dessert

• Smoked Carrot Lox Bagel

and Focaccia Bread • Cherry Hand Pies

877.899.8363

19

Sunday | March 21 | 11:30am–1:00pm

Thursday | March 25 | 11:30am–1:00pm

C��k Li� a Pro

brent hazelbaker

Inspired b� Spring

$50

$55

The best cooks know how to make

As the weather brightens, so does the menu.

the simplest ingredients shine.

• Curried Carrot Soup with

• Pear and Gorgonzola Salad with Toasted Walnuts over Mixed Greens • Bacon-Wrapped and Bourbon-Glazed Meatloaf • Broccolini and Roasted Potatoes • Apple Tartlet served with Cinnamon Ice Cream

Saturday | March 27 | 11:30am–1:00pm

chef instructor

Herb-Infused Oil and

$45

• Stuffed Chicken Roquefort

Learn to make a simple, delicious cake from

with Honey Gastrique

scratch, plus decorating techniques to turn

• Parsnip, Potato and Celeriac Purée served alongside French Green Beans with Shallots

chef instructor

$50 Tickle your taste buds with this • Tomato and Spinach Flatbread with Balsamic Drizzle • Oven-Roasted Garlic Chicken with Creamy Asiago and Dijon Sauce • Roasted Sweet Potatoes • Shaved Brussels Sprouts • French Crêpes stuffed with Hazelnuts and Dark Chocolate, topped with Flambéed Bananas Wednesday | March 24 | 11:30am–1:00pm

Tuscan Country C��king pat t y r o c he $55 These are the rustic flavors of a home-cooked meal.

• Roasted Beet and Goat Cheese Gnocchi with Sage Butter Sauce • Roasted Lemon, Garlic and Rosemary Spatchcock Chicken

It’s a Sprin� Thin�

Turkey Meatballs served

shanna & brian o’hea $50

Enjoy some of the O’Heas’ spring-inspired favorites.

• Yellow Funfetti Cake with ebri el as seen on

Chopped ch ef

• Carrot, Pistachio and Cilantro Salad with Sherry Vinaigrette • Grilled Pork Chop served alongside Gruyère Cheese Pierogies with Lingonberry Bacon Jam • Profiteroles with Vanilla Ice Cream and Kennebunk Inn Hot Fudge Sauce Friday | March 26 | 6:00pm–7:30pm

American-�t�le Classics

chef instructor $60

You’ll want to make these classic comfort food dishes over and over again.

• Traditional Cobb Salad - chopped greens, tomatoes, crisp bacon, boiled eggs, avocado and Roquefort cheese with red wine vinaigrette

• Sautéed Spinach with Nutmeg

• Pan-Roasted Honey-Glazed Carrots • Apple Pie à la Mode

Lavender Prosecco Reduction 20

Minestrone Soup with

Baking from Scratch:

• Steak Diane atop Garlic Mashed Potatoes

• Vanilla-Scented Panna Cotta with

• Served with a Light Lunch:

Carrot Ginger Dressing Friday | March 26 | 11:30am–1:00pm

• Warm Farro, Chickpea and Herb Salad and Parmesan Shavings

an ordinary cake into an extraordinary one!

alongside Kale Salad with

ty

flavorful meal.

and Strawberry Rhubarb Sauce

c

F lavors Galore

�he� Say It’s Your Birthday Cak e

erin gardner

Torn Butter Croutons

• Brown Butter Cake with Ricotta Mousse Tuesday | March 23 | 11:30am–1:00pm

cookbook signing

STONEWALLKITCHEN.COM/COOKINGSCHOOL

Chocolate Fudge Frosting Learn Tips and Tricks: • How to Level and Torte a Cake • Applying a Crumb Coat for the Perfect Finish • Textured Buttercream Tutorial - make your cake stand out from the rest • Basic Piping Techniques - certain to make it (almost) too pretty to eat Saturday | March 27 | 6:00pm–7:30pm

Pasta Dishes for Spring chef instructor

$50 This menu features three lighter-fare pasta courses, each with a side salad.

• Spaghetti al Limone with Asparagus - asparagus cut on a thin diagonal twirls perfectly with the pasta in citrus olive oil and Parmesan • Bucatini alla Gricia with Fava Beans pasta in an eggless yet creamy sauce • Fusilli with Battuto di Erbe - rosemary, sage and thyme with tender herb leaves and garlic oil • Limoncello Tiramisu

april

chef instructor $60

Wake up with a delicious brunch featuring coffee-infused dishes.

• Devils on Horseback - crispy bacon-wrapped

$55

• Pork Ribs with Honey, Soy and Broccoli • Thai Chicken Meatballs with

$65

chef instructor

• Espresso-Rubbed Flank Steak with

Salad with Olive Oil and Sea Salt

Rice Noodles and Herbs • Blackened Salmon with

• Roasted Chicken with Spring Herbs

Roasted Pineapple

and Torn Bread Salad

• Angel Food Cake with

• Pan-Fried Eggplant with

Berries and Ice Cream

• Whole Wheat Coffee-Spiked Toast

Sun-Dried Tomato Oil, Salted Yogurt,

• Kahlua Latte Pudding

Toasted Walnuts and Mint

Saturday | April 3 | 6:00pm–7:30pm

Beef It U�

• Lemon and Ricotta Ice Cream

Take these comfort recipes along

Spanish Inspired

stephanie cmar

on your next outing.

• Black-Eyed Pea Salad

Join Stephanie as she shares

• Southern-Style Cornbread • Sweet and Tangy Creamy Coleslaw • Pecan Pie Bar Cookies Wednesday | March 31 | 11:30am–1:00pm

$60

Friday | April 2 | 11:30am–1:00pm

$60

• Sweet Tea-Brined Fried Chicken

chef instructor ebri el as seen on

ty

$50

with Amaretti Crumble

c

A Southern �icnic

chef instructor

Top Chef ch ef

dishes with Spanish flair.

• Spanish Tortilla with Tomato and Pepper Salad • Cod Cakes with Onions and Romanesco • Baked Paella with Shrimp, Fish and Chorizo

Eat Ri�ht

• Cornmeal Dessert Waffles

$55

Friday | April 2 | 6:00pm–7:30pm

with Banana Bourbon Syrup

pat t y r o c he Good food comes from wholesome ingredients.

• Strawberry Caprese Salad - made with fresh basil, fusion cherry tomatoes and mozzarella • Pan-Seared Salmon with Almond Butter Rice Noodles • Kale, Snow Pea, Baby Carrot, Scallion and Mushroom Sauté • Lemon Angel Food Cake with Zesty Glaze

ch ef

and textures with this tempting menu.

• Roasted Beet, Tomato and Avocado

Tuesday | March 30 | 11:30am–1:00pm

Top Chef

Experience a range of flavors

dates with candied espresso nuts and

Housemade Ricotta and Chives

ebri el as seen on

Fresh Is Best

gorgonzola crumbles over baby greens

• Creamy Scrambled Eggs with

stephanie cmar

Thursday | April 1 | 11:30am–1:00pm

These fine dishes highlight fresh flavors.

Coffee and Bourbon Barbecue Sauce

A Lavish Lunch

ty

A Buzzworth� Brunch

Saturday | April 3 | 11:30am–1:00pm c

Sunday | March 28 | 11:30am–1:00pm

Easter Dinner

chef instructor $60 Treat your guests to a sensational home-cooked meal this holiday.

• Ham and Gruyère Hand Pies • Roasted Rack of Lamb with Garlic, Lemon and Mint Chimichurri Sauce • Olive Oil and Herb-Roasted Fingerling Potatoes • Asparagus Bundles

Classic techniques come together for a truly impressive meal.

• Bitter Greens Salad with Pan-Fried Blue Cheese and Sherry Vinaigrette • Red Wine Bordelaise Sauce over Beef Tenderloin with Mushrooms • Creamy Polenta • Haricots Verts in Herb Butter • Chocolate Hazelnut Mousse with a Wafer Cookie Tuesday | April 6 | 11:30am–1:00pm

Tr�pical Table

chef instructor

$55 Transport yourself to paradise with this tasty menu.

• Pulled Pork Sliders with Pineapple Chutney and Spicy Aioli • Grilled Salmon with Avocado Pineapple Salsa • Coconut Sticky Rice • Cilantro Lime Slaw • Pineapple Upside-Down Cake with Toasted Coconut Ice Cream

• Lemon Pound Cake with Berry Coulis and Vanilla Bean Cream 877.899.8363

21

Wednesday | April 7 | 11:30am–1:00pm

Friday | April 9 | 6:00pm–7:30pm

pat t y r o c he

nicole galbadis

$50

$60

This meal is nonstop enjoyment from beginning to end.

This fresh, Mediterranean-based menu heralds of spring.

• Easy Dutch Oven Bread served with a Duo of Compound Butters

• Prosciutto Sushi Rolls with Sriracha Mayo and Balsamic Demi-Glace

• Chicken Under A Brick with Marsala Glaze

• Lime Cilantro Shrimp atop Fragrant Basmati Rice

• Polenta with Wild Mushroom Ragout

• Grilled Lamb Kebabs with Tzatziki

• Stir-Fried Broccoli Rabe

• Greek Baklava

• Cherry, Maple Butter, Candied Pecan and Oatmeal Crisp with Almond Ice Cream

Saturday | April 10 | 11:30am–1:00pm

Bread & Butter

Thursday | April 8 | 11:30am–1:00pm

Sprin�time Sensations chef instructor

$60 Experience some inventive spring-inspired recipes.

• Spring Minestrone Soup • Risotto with Asparagus and Buttery Seared Scallops • Corn Muffins with Garlic Chive Butter • Blueberry and Lemon Curd Fool with Pistachio Brittle

cookbook signing Friday | April 9 | 11:30am–1:00pm

Modern Countr� C���in�

annemarie ahearn $55 Master your kitchen skills with these heartwarming recipes from the founder of Maine’s very own Salt Water Farm.

• Fresh Lemon and Herb Focaccia with Housemade Seasoned Butter • Farro, Asparagus and Arugula with Herbed Buttermilk Dressing • Cast Iron Chicken Thighs with Leeks, Mushrooms and Cream • Strawberry Galette with Vanilla Bean Custard 22

Sprin� F lin�

cookbook signing Sunday | April 11 | 11:30am–1:00pm

Brunch in the Sun

va n e s s a s e de r $55

Welcome warmer weather with this spring brunch.

• Buttermilk and Dried Cherry Scones with Clotted Cream and Cherry Compote • Truffle-Baked Eggs with

Mumbai to Maine® Series:

Indian Ta��ut cherie scott

$55 Come on in for this takeout menu!

• Tandoori Masala Chicken Wings marinated, oven-baked chicken wings packed with tandoori masala flavor • Indian-Style Fish ’n’ Chips - spiced chickpea flour-battered haddock, masala potato wedges, pickled red onions and green goddess chutney • Warm Indian Cabbage - shredded, sautéed cabbage that’s loaded with flavorful spices • Alphonso Mango Shrikhand saffron-infused chilled mango yogurt pudding Saturday | April 10 | 6:00pm–7:30pm

B��f & R�ef

with Wine Pairings

Toast Heart Dippers • Housemade Breakfast Sausage • Microgreens and Spring Vegetable Salad • Butterscotch Pots de Crème with Vanilla Bean Whipped Cream and Dark Chocolate Shavings Tuesday | April 13 | 11:30am–1:00pm

Savor the F lavor chef instructor

$55 We mean business with this yummy menu.

• Creamy Roasted Carrot Ginger Soup with Crispy Pancetta served with a Housemade Focaccia Wedge • Simple Oven-Roasted Salmon • Maple Balsamic-Roasted Sweet Potatoes • Bacon-Braised String Beans • Bavarian Apple Torte with Toasted Almond Ice Cream

jessica michaud $75 Surf and turf with wine results in a heavenly meal.

• Maine Lobster Salad on Petite Brioche Toasts • Brown Butter-Poached Rib-Eye over Potato and Parsnip Mousseline with Mushroom Misti • Slow-Roasted Baby Carrots with Honey Glaze • Double Fudge Cheesecake

STONEWALLKITCHEN.COM/COOKINGSCHOOL

“Two thumbs way up! I enjoyed the meal and presentation immensely.

In fact, if I lived closer, I would come every week.”

Cathy B.

Wednesday | April 14 | 11:30am–1:00pm

G��d-Fortune Fare

pat t y r o c he $60

The future looks tasty with this Asian-themed meal.

• Thai Citrus Salad - sweet, supremed pomelo fruit, chile, watercress, crushed peanuts and mint • Housemade Egg Noodles with Curry Coconut Sauce, Shredded Chicken, Cilantro, Peanuts and Lime Wedges • Five-Spice Pork Shoulder - slow cooked with soy sauce and brandy and served over a bed of jasmine rice • Sautéed Garlic and Ginger Bok Choy • Mandarin Orange Upside-Down Cake Thursday | April 15 | 11:30am–1:00pm

Bi�, Bold & Zesty

chef instructor

Friday | April 16 | 6:00pm–7:30pm

Sensational Maine Seaf���

dana moos

chef instructor

$65

$65

Maine lobster mixed with authentic Asian

Indulge in offerings from our fresh Maine waters.

• Pan-Seared Jonah Crab Cakes with Roasted Red Pepper Aioli • Baked Scallop and Lobster Almondine • Honey-Roasted Carrots, Shallots and Cherry Tomatoes • Wild Maine Blueberry Swirl Ice Cream served in a Housemade Waffle Cone

cookbook signing Saturday | April 17 | 11:30am–1:00pm

All Thin�s Sheet �ak e!

$55

erin gardner

Things heat up with this spicy Tex-Mex menu.

$45

• Black Bean Soup with Tortilla Strips and Crema • Southwestern Pulled Brisket Sandwich topped with Pickled Red Onions and Creamy Slaw served alongside Housemade Chipotle-Seasoned Sweet Potato Chips • Avocado, Orange and Jicama Salad with Queso Fresco and Cilantro

These casual bakes are full of flavor and perfect for everyday occasions.

• Served with a Light Lunch: Curried Carrot Soup with Herb Oil served alongside a Grilled Ham, Fig and Brie Sandwich • Blackberry Cashew Sheet Cake • Banana Strawberry Sheet Cake • Tropical Carrot Cake

• Tres Leches Ice Cream with Dulce de Leche Sauce

pat t y r o c he $50

You’ll make these classic recipes for many years to come.

• Caesar Salad with Creamy Dressing, Croutons and Parmesan • Traditional Bolognese Sauce over Housemade Rosemary Pappardelle • Garlicky Ciabatta Bread • Apple Cherry Crisps with Vanilla Ice Cream

Far East Down East

flavors make for one fabulous meal!

• Lobster Chilled Udon Noodles with Pickled Red Onions, Carrots, Blistered Shishito Peppers and Citrus-Soy Vinaigrette • Savory Scallion Waffles topped with Panko-Crusted Fried Lobster, Candied Bacon and a Drizzle of Wasabi Butter and Sweet Soy Glaze • Ginger and Lemon Zest Cheesecake with Lemon Basil Whipped Cream

cookbook signing Sunday | April 18 | 11:30am–1:00pm

International F lavors dana moos $60

Travel around the globe with this luncheon— and be back home in time for supper!

• Jerk-Spiced Mini Sweet Potato Latkes topped with Buttered Lobster and Mango Jalapeño Salsa • Vietnamese Pulled Pork Tacos with Sriracha Aioli, Pickled Cucumber and Cabbage, Fried Egg and Cilantro a favorite at the Hospitality Maine 2019 Restaurant Expo!

• Chinese Five-Spice and Port Wine-Poached

Friday | April 16 | 11:30am–1:00pm

Timeless Temptations

Saturday | April 17 | 6:00pm–7:30pm

Pears with Nutmeg-Scented Frozen Yogurt on the day of your class

Fish Turner Spatula This stainless steel and rosewood spatula is high quality and amply sized to flip, move, scrape and serve anything you cook.

877.899.8363

23

chef instructor $65

A splash of citrus adds flair to these dishes from start to finish.

Power Luncheon shanna & brian o’hea $45

Saturday | April 24 | 6:00pm–7:30pm

ebri el as seen on

ty

Citrus Sensations

Friday | April 23 | 11:30am–1:00pm

c

Tuesday | April 20 | 11:30am–1:00pm

Chopped

Sign up for an entertaining

ch ef

and delicious class with this fun duo!

• Lobster Escabeche with Lime, Blood Oranges and Jalapeños

• Tomato Basil Soup with Cheesy Croutons

• Seared Halibut with Citrus Beurre Blanc

• Smoked Chicken Waldorf Salad

• Warm Winter Wheat Berry Salad

• Vanilla Buttermilk Cupcake

• Roasted Brussels Sprouts with Brown Butter and Lemon • Citrus Chiffon Cake with Caramelized Grapefruit

with Chocolate Ganache

cookbook signing Friday | April 23 | 6:00pm–7:30pm

Bill’s Favorites

Wednesday | April 21 | 11:30am-1:00pm

Fresh from the Garden

chef instructor

$65 Bring the best of New England sea fare home to your kitchen.

• Maine Lobster Tail on Chive Risotto with Watercress Cream Ratatouille • Crusted Halibut Filet on Roasted Garlic Mashed Potatoes with Buttered Asparagus and Sun-Dried Tomato Coulis • Chocolate Decadent Torte with Bitter Orange Sauce and Milk Chocolate Shavings

bill collins $60

pat t y r o c he $55

A New En�land Seaf��d �inner

You’ll love these classic

Sunday | April 25 | 11:30am–1:00pm

Brunch from Scratch

This fresh menu brings the best of the outside in.

recipes from Bill’s repertoire.

chef instructor

• Crab and Avocado on Garlic Crostini

$50

• Warm Beet, Strawberry and Bacon Salad with Sweet Wine Vinaigrette

• Classic Steak Diane

We’ll show you how to make the most of

• Jacques’ Rustic Potato Gratin

what’s already in your fridge and pantry.

• Yogurt-Marinated Chicken with Wildflower Honey and Orange Glaze • Rice Pilaf with Spiced Caramelized Onions, Cherries and Pistachios • Sautéed Asparagus with Parmesan • Lemon Roulade Cake with Honey Mascarpone Filling and Strawberry Mint Compote

with Caramelized Onions • Roasted Asparagus with Lemon • Orange-Scented Pots de Crème

cookbook signing Saturday | April 24 | 11:30am–1:00pm

Lunch with Friends

bill collins

Ste��in’ Up the Basics chef instructor

Join us for a lunch filled

$55

with Mediterranean flavors.

Join us for new and exciting ways to showcase basic ingredients.

• Roasted Red Peppers and Feta Cheese

• Roasted Beet Salad with Crumbled Blue Cheese and Fresh Dill Dressing

• Chicken Marbella with Olives and

• Pomelo Chicken Francese - pan-fried chicken cutlets with sweet citrus sauce

• Orzo with Spinach and Parmesan

• Crispy Fried Green Beans

$50

with Garlic Crostini White Wine - an update on a classic!

• Roasted Zucchini with Caramelized Onions • Pomegranate Molasses Butter Cake

• Orange Chocolate Cannoli Cheesecake 24

with Walnut Pesto • Spinach, Bacon and Gruyère Breakfast Strata

Thursday | April 22 | 11:30am–1:00pm

• Rustic Mashed Potatoes with Fresh Herbs, Mascarpone and Butter

• Roasted Beet and Arugula Salad

STONEWALLKITCHEN.COM/COOKINGSCHOOL

• Roasted Tomatoes with Garlic and Balsamic • Sautéed Asparagus • Dark Chocolate Panettone and Pudding Tart with Fresh Sweetened Whipped Cream Tuesday | April 27 | 11:30am–1:00pm

Mama �ia!

chef instructor

$55 These Italian flavors really sing!

• Italian Wedding Soup • Hunter-Style Chicken Cacciatore - braised chicken with a tomato-based mushroom and wine sauce • Parmigiano Reggiano Risotto • Warm Chocolate Cake with Vanilla Ice Cream

Wednesday | April 28 | 11:30am–1:00pm

Friday | April 30 | 11:30am–1:00pm

pat t y r o c he

P iz�a, Pasta & P i�za�z!

Friday | April 30 | 6:00pm–7:30pm

pat t y r o c he

From Land & Sea chef instructor

$65

$45

$65

The sea’s bounty is delivered

Discover some new and exciting ways

Steak and lobster are a match

straight to your plate.

to showcase everyday dishes.

made in culinary heaven.

• Lemon Dill Shrimp over

• Thin-Crust Pizza with Pesto,

• Maine Lobster Cakes with

What A Catch!

a Griddled Polenta Cake • Spicy Cioppino - a tomato-based stew loaded with mussels, clams, shrimp and fish • Classic Caesar Salad with House-Baked Garlic Bread Knots • Brown Sugar Blondie Bar with White Chocolate Chips, Vanilla Ice Cream and Salted Caramel Drizzle

Mozzarella and Parmesan

Roasted Red Pepper Aioli

• Baby Kale Salad with Roasted Shallot Vinaigrette and Candied Pepitas • Bucatini all’Amatriciana - housemade pasta in a classic red sauce with black pepper,

• Flank Steak with Cornmeal-Crusted Onion Rings and Creamy Truffled Spinach • Flourless Chocolate Torte with Vanilla Ice Cream

dried chiles and pancetta • Dark Chocolate Almond Biscotti with Espresso Gelato

Thursday | April 29 | 11:30am–1:00pm

Time for Thai

chef instructor

$55 You’ll want to make time for these Far East inspirations.

• Thai Squash Soup with Yogurt and Cilantro • Thai Beef with Basil and Cabbage Salad • Spicy Shrimp and Chicken Curry

Shop the collection of kitchen essentials and pantry staples in our Cooking School Store and receive

10% Off the day of your class.

Coupon does not need to be provided in order to receive the discount; some exclusions apply.

See a Cooking School associate for details.

with Sticky Rice • Thai Mango Pudding with Easy Coconut Ice Cream

Eco-Friendly Cutting Boards Exceptionally durable, easy to store and designed to prevent your knives from dulling, these boards are also heat resistant and dishwasher safe!

877.899.8363

25

stonewall kitchen COOKING SCHOOL

chefs

Kate Chaisson cooking school manager & chef instructor

John Bickerstaff

John Fiore

chef instructor

chef instructor

John has worked in the field

John grew up in rural

of culinary arts throughout

New Jersey, near the

Maine, New Hampshire and Massachusetts for the past 39 years and has

Delaware Water Gap, and meals at home were prepared with a definite

honed his skills at many fine-dining

slant toward his family’s Northern Italian

establishments during that time. He started

roots. He attended the French Culinary

Prior to completing the

out in the local area, working at the Stage

Institute, where he had the opportunity to

Professional Pastry Program

Neck Inn, the York Harbor Inn and Arrows

take several classes with Jacques Pépin, a

at the Cambridge School of Culinary Arts

Restaurant. He then joined a friend’s

chef John admires for his skill and

in Massachusetts, Kate spent a decade

catering business, A Moveable Feast, in

generosity in teaching. After graduating in

working as an aircraft mechanic for the

Portsmouth, New Hampshire, and from

2011, John worked at Park Avenue Seasonal

United States Air Force and earning

there spent a decade as head baker at Café

in New York City and Ninety Acres in

a Bachelor of Science in Nutrition from

Brioche in Portsmouth. John also spent two

Peapack, New Jersey. A love for seafood

the University of New Hampshire. Her

years as a baker at Beach Pea Baking Co.,

and the ocean drew him up the coast to

decision to pursue a longtime passion for

in Kittery, Maine. For the past 15 years,

southern Maine, where his family had

baking led to a position at the popular

he has served as a culinary arts instructor

vacationed annually. John worked at Moxy

Italian restaurant Tosca in Boston, where

at Essex North Shore Agricultural and

in Portsmouth, New Hampshire, before

she assisted in creating scratch-made

Technical School in Hathorne,

eventually opening his own restaurant,

desserts on a daily basis. A move up to

Massachusetts. Most recently, John has

1720, in Ogunquit, Maine, in 2019.

Maine brought Kate to our Cooking School,

shared his talents with Stonewall Kitchen

His food there comprised of a rotating

a change that has allowed her to find

as our lead prep cook and now as our

five-course tasting menu that centered on

the perfect balance between

full-time in-house chef. In his classes, he

New England fare using local ingredients.

cooking and teaching.

hopes to pass along techniques, knowledge

John lives with his two retriever dogs,

and insights that professionals can use to

Allie and Winnie, and enjoys painting,

create incredible dishes. John is also the

sculpting and gardening.

Jane St. Pierre executive chef instructor

proud father of four grown children.

Jane credits her mother and

Danielle Henry

grandmothers for her love of

chef instructor

cooking. Growing up with her five sisters, three brothers, parents and grandparents all under one roof, she rarely went out for meals. Instead, everyone was welcome to cook, including Jane, who was five years old when she first learned how to make homemade pasta. Subsequent years of practical food knowledge and hands-on cooking led Jane to open a kitchenware retail shop and catering business in 2008.

At the same time, she began teaching cooking classes. Specializing in corporate team building, private parties and lunchand-learn sessions for seniors, Jane enjoys sharing her skills with all types of groups.

In her free time, she actively takes part in raising money for the March of Dimes.

26

Melissa Boyle chef instructor Melissa’s culinary interests

A native of Buxton, Maine,

began at a young age making

Danielle is a small-town girl

family meals with her mother.

with a big city attitude.

She graduated in 2007 from the culinary

Classically trained in baking and pastry

arts program at Eastern Maine Community

from Johnson & Wales University, Danielle

College (EMCC) and went on to work in

has shared her talents in restaurants

several restaurants and cafés and as a

throughout Vacationland, from exciting,

personal chef, specializing in menus for

fast-paced Portland to the sleepy shores of

food allergies. She then worked as a sous

Vinalhaven, an island off the coast of

chef and pastry chef at Husson University,

Rockland. Her work as a pastry chef has

where she discovered a love for teaching.

been highlighted in Down East magazine

This led her to return to EMCC to teach

and the Portland Press Herald. Danielle

culinary arts. Melissa has a passion for

loves to share her knowledge and

creating great food experiences and for

experiences through great storytelling, and

getting students excited about making

she is passionate about teaching, learning,

amazing food for family and friends. She is

traveling—and cats. One day she hopes to

also an artist who creates with watercolors

be able to travel the world, eating every

and copper. Melissa likes to spend time

dessert and petting every cat along the way.

at the beach and plays the steel drums.

STONEWALLKITCHEN.COM/COOKINGSCHOOL

g u e st c hef s Denotes Cookbook Author

Denotes Celebrity Chef

Annemarie Ahearn

Denotes Beer Pairing

Beth is a New York City-

Annemarie first fell in love

based recipe developer and

with cooking in college

food and wellness writer. Her

during a stay in France, where she studied Provençal cuisine and

Denotes Wine Pairing

Beth Lipton

recipes and writing regularly appear in print for Clean Eating and Paleo

visited the open-air markets. She worked in

magazines and online for Epicurious, Clean

high-profile restaurants and magazines in

Plates, Furthermore, FoodNetwork.com

Paris and New York and earned a degree

and others. She is the former food director

from the Institute of Culinary Education

at Health and All You and the author of two

before eventually moving to Maine. In 2009,

cookbooks: Peaches and You Made That

she founded Salt Water Farm, a cooking

Dessert? Beth is the resident chef at

demonstration classes

school for home cooks, based in an antique

Middleberg Nutrition, where she teaches

taught by our own chefs

barn overlooking Penobscot Bay. Annemarie

one-on-one and group cooking classes. She

plus professional chefs from around

is the primary instructor at the school and

is a graduate of the chef training program

the world. This talented lineup

teaches both weeklong workshops and

at Natural Gourmet Institute and the pasty

includes trained culinary experts, food

specialized cooking classes. She also runs a

arts program at Walnut Hill College.

stylists, nutritionists, food editors and

program called Back to Basics that teaches

Class Dates | March 19

cookbook authors who bring their

fundamental cooking skills to high school

specialized skill set to our Cooking

students in Maine. In 2010 Annemarie

School. A cooking class assigned to

was named “Top 40 Under 40” (before she

O

ur Cooking School hosts

“Chef Instructor” will be with any one of our knowledgeable in-house chefs.

turned 30) in Food & Wine magazine.

She is the author of Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea

Lodge® Cast Iron Skillet Extremely durable and versatile, this pre-seasoned skillet features even heat distribution.

and contributes a monthly recipe column to Down East magazine. Salt Water Farm has been featured in Bon Appetit, the New York Times, the Wall Street Journal, the Boston Globe and the Portland Press Herald.

Class Dates | April 9

Available for purchase in our Cooking School.

Bill Collins Bill is a personal chef, cooking instructor, author and recipe developer. After first graduating from the Cambridge School of Culinary Arts, he went on to work for high-end establishments like the original Ritz-Carlton in Boston as well as Harbor Sweets, a handmade chocolate company located in Salem, Massachusetts. In 2001, Bill made the transition from restaurants to life as a personal chef, starting his own business to service a wide range of tastes and a diverse clientele. He also appeared for five years on Mass Appeal, a live lifestyle show on an NBC affiliate, and has authored four cookbooks geared toward teaching kitchen basics: Knife Skills, Making and Using Vinegar, How to Make Chocolate Candy and Making Caramels. Presently, he travels throughout New England and beyond, teaching private group lessons that transform people of all levels into the cooks they want to be.

Class Dates | November 20 & 21 January 22 | March 12 | April 23 & 24

on the day of your class

877.899.8363

27

Brent Hazelbaker

Chris Toy

Dana Moos

At the age of 19, Brent

Hailing from a restaurant

Dana is a real estate broker,

enrolled at Le Cordon Bleu

family, Chris learned to cook

cookbook author, chef and

in Scottsdale, Arizona.

in his parents’ kitchen and

former innkeeper. Since

Following graduation, he spent the next 10 years working in various

has since become skilled in

moving from the D.C.

marrying Asian ingredients with local

suburbs of Maryland to Maine in 2004, she

restaurants along the West Coast, including

offerings to create flavorful fusion cuisine.

has wholeheartedly embraced the state’s

a stint as a sous chef at Tra Vigne in

He has been teaching Asian cooking for

slogan, The Way Life Should Be. In two

St. Helena, California, under then-executive

more than 30 years and is the author of the

editions of her book The Art of Breakfast,

chef and Food Network star Michael

best-selling cookbook Easy Chinese

she shares her secrets and recipes for the

Chiarello. In 2007, Brent moved to

Cookbook: Restaurant Favorites Made Simple.

gourmet breakfasts she originally served at

Philadelphia where he was a sous chef at

Chris’s popular classes integrate his love of

her acclaimed B&B, which was recognized

Parc and then an executive chef of Zavino

teaching with an appreciation for great food

for its delectable three-course morning

Hospitality. With his focus on organic

and incorporate a diversity of methods,

meals by such prominent publications as

agriculture, farm-to-fork cooking and

aromas and tastes for a truly unique

Condé Nast Traveler. Dana continues to

butchery, Brent eventually relocated to

experience. They also focus on one guiding

work within Maine’s hospitality and food

Portsmouth, New Hampshire, to be the

principle: food is much more than nutrition;

industries, selling B&Bs, inns, hotels and

executive chef of The Green Monkey and

it feeds the spirit of your family and friends.

motels throughout the state while also

the consulting executive chef for the

Class Dates | November 7

writing for Edible Maine, a local food and

opening of two Dover, New Hampshire,

beverage publication. Her latest book,

eateries: 7th Settlement and Earth’s

Christine Burns Rudalevige

Harvest. Currently, Brent is working as a culinary director for Martingale Wharf,

Christine is a seasoned food

continuing to share his knowledge

writer and classically trained

of horticulture and farming through his passion for cooking.

Class Dates | November 8 | December 20 March 21

Cherie Scott

cook living in Brunswick, Maine. Her work and original recipes appear regularly in print for publications like Cooking Light, Eating Well, Fine

Believing the plate is her canvas, she loves to put simple ingredients together in beautiful and unique ways.

Class Dates | November 28 & 29 January 9 & 10 | February 27 & 28 April 17 & 18

Cooking, Edible Maine and The Coastal Table as well as online for Food52. Her weekly

Mumbai born and raised,

column in the Portland Press Herald,

Cherie now calls Maine her

“Green Plate Special,” focuses on cooking

home, having previously lived

and eating sustainably sourced foods from

in Canada, New York and

both land and sea. (Her award-winning

New Jersey over the past two decades. In

cookbook published by Islandport Press in

2015, she launched her blog, Mumbai to

2017 shares the same name.) Christine

Maine, in an effort to reconnect with her

started working in professional kitchens at

deep Portuguese-Indian (Goan) culinary

age 15, completed her formal culinary

roots. Through her writing and recipes,

school training at 42 and has most recently

Cherie shares signature family dishes and

enjoyed the thrill of co-owning Butter + Salt,

the nostalgic anecdotes of her youth in

a pop-up restaurant company based in

Mumbai while also celebrating the beauty

Brunswick. She is also doing her part

of Maine and its great gastronomic talent.

to make cooking at home once again

Class Dates | January 9 | February 6 March 6 | April 10

commonplace, conducting monthly classes for students of all income levels.

Class Dates | December 12 | January 23 March 13

28

Lobster: 75 Recipes Celebrating America’s Favorite Seafood, will be published in 2021.

STONEWALLKITCHEN.COM/COOKINGSCHOOL

the perfect venue Book our Cooking School for private parties and rehearsal dinners as well as special and corporate events!

Erin Gardner

Katherine Alford

Krisztina Perron

Erin is the creator of

Katherine has a proven track

Krisztina’s love for cooking

ErinBakes.com, author of

record in food. She ran a

began at an early age. As the

Great Cake Decorating,

New York Times 4-star

daughter of restaurant

Erin Bakes Cake and Procrastibaking and a Craftsy instructor. She’s also a regular contributor to Craftsy’s The Cake Blog and American Cake Decorating magazine.

Erin previously worked as a pastry chef in numerous New England kitchens, including Boston’s legendary Locke Ober, before opening

kitchen, was a Greenmarket

owners who immigrated from

Manager and was an instructor and the

Hungary, she practically grew up in the

director of Peter Kump’s Cooking School

kitchen, learning the recipes and traditions

(now the Institute of Culinary Education).

of her family’s culture. To turn her passion

She spent the past 20 years at the Food

into a profession, Krisztina enrolled in a

Network, where she led the culinary team

fast-track program at Johnson & Wales

Wild Orchid Baking Company. She quickly

for TV, digital and print. Katherine ran the

University, earning a degree in culinary arts.

became the go-to cake designer for premiere

test kitchen that created multiple award-

Following graduation, Krisztina rolled up

events, even competing on and winning

winning cookbooks, including IACP

her sleeves and got to work, taking jobs in

Food Network’s Sweet Genius. Seven years

finalists, Food & Wine Best of the Best and

fine-dining establishments and banquet

and two babies later, Erin decided to share her

New York Times best-sellers. She oversaw

halls at high-end hotels and country clubs.

love for baking and cake decorating through her

recipe development and had a column in

In 2013, she opened The Wooden Spoon

blog, classes and content creation. She has been

Food Network magazine, the number-one

Catering Company in Amesbury,

food magazine with a monthly reach of over

Massachusetts, and has since carved out

named one of the best wedding cake makers in the country by both Martha Stewart Weddings and Brides, and her work has been featured in media outlets like Oprah.com, Town & Country, OK Magazine, Huffington Post and HGTV’s DIY Network. When she’s not talking about cake, you can find her exploring New Hampshire’s

1.3 million readers. She grew up in

a successful career in catering, even winning

Washington, DC, in a politically active

the Couples Choice Award three times

family; her passions are food and politics.

from WeddingWire.com. A licensed

Class Dates | December 5

vocational teacher, Krisztina leads cooking classes throughout New England,

Seacoast and Lakes Regions with her family.

Kathy Gunst

Class Dates | March 27 | April 17

Kathy is a James Beard

Jessica Michaud Jess has been passionate about food ever since her first trip abroad to Switzerland at the age of 13. While there, she often went grocery shopping and cooked meals with her host family, a routine that she enthusiastically recreated with her own family when she returned home. Shortly thereafter, Jess started working in restaurants, eventually pursuing a degree in food science and nutrition at the University of New Hampshire and the University of Maine, Orono. After graduation, Jess continued to seek out jobs at various restaurants and catering companies within the area. She has recently moved into the field of wine distribution, selling for Pine State Beverage in Maine. Jess is also involved with the community, chairing Seacoast Share Our Strength, a nonprofit organization that hosts Taste of the Nation and Share Your Love dinners to raise money to feed local children in need.

Class Dates | November 7 | February 13 April 10

Award-winning journalist and the author of 15 cookbooks. Her most recent books include Soup Swap and Rage Baking (with coauthor Katherine Alford). She is the award-winning resident chef for NPR’s Here and Now, heard on more than 550 public radio stations with more than 5 million listeners. She writes for many publications, including the Washington Post, Eating Well, Yankee, the New York Times, Food & Wine and others. Kathy teaches food journalism and cooking at schools and universities around the globe.

Class Dates | December 5

happily sharing her knowledge about international cuisine with the next generation of culinary professionals.

Class Dates | January 31 | February 21

Monique Meadows After graduating from the State University of New York at Oneonta with a degree in art and journalism, Monique initially began a career in advertising as an art director in Phoenix, Arizona. That was until 2006, when she relocated to Maine and became the manager of THE CLOWN, an eclectic retail shop in York that specializes in wines, contemporary art, European antiques and Italian specialty food products. In 2013, she studied with the internationally recognized Wine &

“This was just the thing to get me out of my cooking rut. I left with recipes, techniques and a belly full of delicious food!”

Linda S.

Spirits Education Trust in Boston and earned a WSET Level III Certification with merit. Today, Monique advises several local restaurants and regional event planners on wine selections and is a contributing photographer and writer for Tone Publications.

Class Dates | December 19 | January 16 March 6 877.899.8363 29

Morgan Avery

Patty Roche

Stephanie Cmar

Morgan is a holistic,

A self-described “butcher’s

A contestant on Season 17

plant- based chef and health

daughter,” Patty credits her

of Bravo’s Top Chef and a

coach based in Portsmouth,

father for her love of food,

front-runner on Season 11,

New Hampshire. After adopting a vegan lifestyle and learning how to make wholesome, satisfying meals at home, she went on to study nutrition, becoming a certified health coach through the Institute for Integrative Nutrition as well as a Plant-Based Professional through

affection for liverwursts, commitment to giving back and enthusiasm for having fun. Growing up, the family business was lovingly referred to as “Beef House,” which is where she learned how to size a side of beef and the right way to treat customers. Known for her entertaining demeanor and fun-loving attitude,

Stephanie Cmar is back to show the world she has what it takes.

Possessing a genuine passion for cooking from a young age, Stephanie was only 15 when she began working in the food industry at the Muffin Shop in Marblehead,

Patty brought more than 25 years of restaurant

Massachusetts. She graduated in 2007 from

the Rouxbe Cooking School. Following

and catering experience with her when she

Johnson & Wales University and returned

her training, Morgan launched her own

joined the Stonewall Kitchen family. She was

to Boston to begin her career at the Top of

business, through which she offers meal

the Cooking School’s first manager and over the

the Hub restaurant. From there, she went to

services, cooking classes, wellness

years has taught classes, been involved in visual

work with Barbara Lynch Gruppo as a line

workshops and health coaching. A steadfast

merchandising and food styling and worked in

cook at B&G Oysters, where she quickly

believer that eating right is one of the best

our test kitchen and Café. She also completed

rose through the ranks to the position of

things we can do for our bodies, she also serves on the board of Seacoast Share Our Strength, an organization that raises money to help fight childhood food insecurities in the community. Her classes may be veggie-centric and vegan, but her cooking has been known to satisfy even the most adamant of meat lovers.

Class Dates | March 20

an intensive culinary program at Atlantic Culinary Academy in Dover, New Hampshire.

Patty’s latest adventure finds her as the banquet manager at The View at Pepperrell Cove in Kittery Point, Maine.

Class Dates | November 4, 6, 11 & 12, 18 & 19 | December 2, 4, 9, 11, 16, 18 January 6, 8, 13, 15, 20, 22, 27, 29 February 3, 5, 10, 17, 18, 24, 26 March 3, 5, 10, 12, 17 & 18, 24, 31 April 7, 14, 16, 21, 28, 30

Nicole Galbadis Cooking has always been a passion for Nicole, who enjoys combining the rich, bold flavors of Italian cuisine with lighter Mediterranean fare to create culinary magic. Living abroad in Greece, she learned volumes about the local culture and food and eventually began to teach

Kitchen as the executive chef, crafting a menu that reflects her personal cooking style with French and Italian dishes that have a Middle Eastern spin. After a year at

End, where she worked to master the art of making pasta. During that time she also

Brasserie at one of Maine’s

worked part time as a private chef and

Kennebunk Inn. The Academe’s signature lobster pot pie helped put the culinary couple on the map following spotlights in Oprah on Food Network’s The Best Thing I Ever Ate,

Nicole and her family are happily back in

on Travel Channel’s Food Paradise and in

New England, she loves sharing her

Travel and Leisure’s 2014 Holiday Gift Guide.

knowledge of Mediterranean flavors and

Their lobster white truffle pizza has also appeared on the O-List in Oprah Magazine and on Travel Channel’s Food Paradise. Both highly regarded for their talents in the kitchen, Shanna was invited to represent the duo and put her skills to the test during appearances on Food Network’s Chopped and Beat Bobby Flay!

Class Dates | November 20 | March 26

STONEWALLKITCHEN.COM/COOKINGSCHOOL

opened the pop-up Stacked Donuts in Boston. In 2015, Stephanie joined Fairsted

and owners of Academe

American Embassy community. Now that

30

showcasing her culinary prowess by competing on Top Chef. After the show, she

Shanna and Brian are the chefs

most popular tourist destinations, The

April 23

like Stir and No. 9 Park, eventually

Venetian restaurant SRV in Boston’s South

Magazine as one of Gayle King’s favorite foods,

Class Dates | November 6 | January 15 April 9

hone her fine-dining skills at restaurants

Shanna & Brian O’Hea

cooking classes of her own for the

techniques with a whole new audience.

sous chef. Stephanie continued to further

Fairsted, Stephanie took a position at the

discovered that she loved the creative freedom of working for herself and cooking for small groups. She has since become a full-time private chef for multiple families and also caters upscale intimate dinner parties.

Class Dates | November 13 & 14 April 2 & 3

Tom Madden Tom is a Southern Maine

notes

native and co-founder of Lone Pine Brewing Company in Portland, Maine.

His main focus at Lone Pine is creating and brewing approachable, American-style beers for an evolving consumer palate.

Tom participated in the intense study of the complementary nature of beer and food while earning a Certified Cicerone® professional accreditation, making him one of only six individuals to carry that distinction in the state of Maine.

Class Dates | November 21 | January 30 March 13

Vanessa Seder Vanessa is a chef, food stylist, recipe developer, teacher, author and co-founder of the culinary design collaborative Relish & Co. She has been featured on several radio programs, including WGAN News Radio and NPR’s Faith Middleton Food Schmooze and has appeared on NBC Portland’s 207 and Hallmark Channel’s Home & Family. A graduate of the Institute of Culinary Education, Vanessa has developed numerous recipes for Real Simple, All You, Health, Cooking Light, Hannaford’s Fresh magazine, Ladies Home Journal— where she previously served as an associate food editor—and her own book, Secret Sauces, which received Honorable Mention at the 2018 Readable Feast Awards. As a food stylist, Vanessa’s work has ranged from television to print and included national brands such as Perdue Farms, Barney Butter and Coleman’s Mustard. She currently lives with her family in Portland, Maine, where she is always cooking up new ways to lend her expertise to burgeoning chefs.

Class Dates | November 15 | December 13 January 17 | February 7 | March 7 | April 11

Thank you Clarke, New England’s official Sub-Zero and Wolf Showroom and Test Kitchen, for providing Stonewall Kitchen with all of our top-of-the-line equipment.

Now we’re really cookin’!

877.899.8363

31

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Cookbooks sold separately.

Chris Toy

Vanessa Seder

Bill Collins

Dana Moos

November 7

November 15 | December 13

November 20 & 21 | January 22

November 29 | January 10

January 17 | February 7

March 12 | April 23 & 24

February 28 | April 18

Erin Gardner

Annemarie Ahearn

March 27 | April 17

April 9

March 7 | April 11

Kathy Gunst & Katherine Alford

Christine Burns Rudalevige

December 5

December 12 | January 23 March 13

Plus, a visit from Top Chef Contestant Stephanie Cmar on November 13th & 14th and April 2nd & 3rd!

f o r r e s e r vat i o n s

Call 877.899.8363 or Visit stonewallkitchen.com/cookingschool